Entree: Christmas Island – Central Culinary Region – Sate Ayam (Skewered Grilled Chicken with Peanut Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 12–16 bamboo skewers, soaked 30 minutes (no metric)
- 3 tbsp (45 ml) kecap manis or sweet soy sauce
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tbsp (15 g) brown sugar or palm sugar
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 stalk lemongrass, white part finely minced (about 1 tbsp (15 g))
- 1/4 cup (60 ml) coconut milk
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3/4 cup (180 g) creamy peanut butter (for sauce)
- 1/2 cup (120 ml) coconut milk (for sauce)
- 2 tbsp (30 ml) soy sauce (for sauce)
- 1 tbsp (15 ml) tamarind concentrate or 1 tbsp (15 ml) lime juice (for sauce)
- 1 tbsp (15 g) palm sugar or brown sugar (for sauce)
- 1 small shallot, minced (approx. 0.53 oz (15 g)) (for sauce)
- 1 clove garlic, minced (approx. 0.106 oz (3 g)) (for sauce)
- 1–2 tsp (5–10 ml) water, as needed to thin sauce
- 2 tbsp (30 ml) vegetable oil, for grilling and sauce frying
- Cucumber slices and thinly sliced red onion, for serving (no metric)

Show original ingredient measurements

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 12–16 bamboo skewers, soaked 30 minutes (no metric)
- 3 tbsp (45 ml) kecap manis or sweet soy sauce
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tbsp (15 g) brown sugar or palm sugar
- 3 cloves garlic, minced (approx. 9 g)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 stalk lemongrass, white part finely minced (about 1 tbsp / 15 g)
- 1/4 cup (60 ml) coconut milk
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3/4 cup (180 g) creamy peanut butter (for sauce)
- 1/2 cup (120 ml) coconut milk (for sauce)
- 2 tbsp (30 ml) soy sauce (for sauce)
- 1 tbsp (15 ml) tamarind concentrate or 1 tbsp (15 ml) lime juice (for sauce)
- 1 tbsp (15 g) palm sugar or brown sugar (for sauce)
- 1 small shallot, minced (approx. 15 g) (for sauce)
- 1 clove garlic, minced (approx. 3 g) (for sauce)
- 1–2 tsp (5–10 ml) water, as needed to thin sauce
- 2 tbsp (30 ml) vegetable oil, for grilling and sauce frying
- Cucumber slices and thinly sliced red onion, for serving (no metric)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine kecap manis, soy sauce, 2 tbsp (30 ml) oil, lime juice, brown sugar, minced garlic, turmeric, ground coriander, minced lemongrass, 1/4 cup (60 ml) coconut milk, salt, and pepper in a bowl to make the marinade. Add the chicken pieces, toss to coat, cover and refrigerate at least 1 hour or up to 4 hours.
2. Thread marinated chicken onto soaked skewers, leaving a little space between pieces. Heat a grill or grill pan over medium-high heat and brush with oil. Grill skewers 3–4 minutes per side, basting once with reserved marinade, until charred at edges and cooked through (internal temperature 165°F / 74°C). Meanwhile, make the peanut sauce: heat 2 tbsp (30 ml) oil in a small saucepan over medium heat and sauté the minced shallot and garlic until soft. Stir in peanut butter, 1/2 cup (120 ml) coconut milk, soy sauce, tamarind (or lime), and palm sugar. Simmer gently, stirring, and add water 1 tsp (5 ml) at a time to loosen until a smooth, pourable consistency is reached. Adjust salt, sugar, and lime to taste. Serve skewers hot with peanut sauce spooned over or on the side and cucumber/red onion as garnish.

1. Combine kecap manis, soy sauce, 2 tbsp oil, lime juice, brown sugar, minced garlic, turmeric, ground coriander, minced lemongrass, 1/4 cup coconut milk, salt, and pepper in a bowl to make the marinade. Add the chicken pieces, toss to coat, cover and refrigerate at least 1 hour or up to 4 hours.
2. Thread marinated chicken onto soaked skewers, leaving a little space between pieces. Heat a grill or grill pan over medium-high heat and brush with oil. Grill skewers 3–4 minutes per side, basting once with reserved marinade, until charred at edges and cooked through (internal temperature 165°F / 74°C). Meanwhile, make the peanut sauce: heat 2 tbsp oil in a small saucepan over medium heat and sauté the minced shallot and garlic until soft. Stir in peanut butter, 1/2 cup coconut milk, soy sauce, tamarind (or lime), and palm sugar. Simmer gently, stirring, and add water 1 tsp at a time to loosen until a smooth, pourable consistency is reached. Adjust salt, sugar, and lime to taste. Serve skewers hot with peanut sauce spooned over or on the side and cucumber/red onion as garnish.