Sate Ayam, or Chicken Satay is a favourite street food in Indonesia, Malaysia and Singapore. Indonesian Satay is best grilled on a barbecue, but you can also grill them under the broiler.
I threw together this recipe for Chicken Satay Recipe while I was writing up The Recipe for Travel’s very easy-to-make Peanut Sauce Recipe, which you’ll want to serve for dipping the satay.
I imagine that you could use this Indonesian marinade for beef or pork satay, or even tofu and vegetables grilled on skewers. Please leave a comment below if you try any of these satay recipe variations and let me know how they turn out!
Ingredients for Chicken Satay Recipe
Tip:
Put fresh meat or chicken in the freezer for about 20 minutes before slicing or cutting, or if using frozen meat, cut or slice while it is still partially frozen and firm.
- Chicken Breast, 1 large skinless and boneless, cut into 1 inch cubes
- Shallot, 1 large finely chopped
- Garlic, 4 cloves, finely chopped
- Fresh Chillis, 2 seeded and finely chopped (or 1 tsp chili paste)
- Fresh Ginger, 2 tbsp, finely chopped
- Fresh Coriander, 1 tbsp chopped
- Sesame Oil, 1 tsp
- Dark Soya Sauce, 2 tsp
- Fresh lemon juice, 1 tbsp
- Coconut Milk, 1/4 cup
- Water, 1/4 cup
How to Make Chicken Satay
- Put all ingredients together in a plastic bag and mix and coat the chicken well.
- Put chicken in the fridge to marinate for two to six hours.
- Soak bamboo skewers in warm water for at least 20 minutes before skewering the chicken cubes. Leave a bit of space between meat pieces to ensure even cooking.
- Barbecue over medium-high temperature for 5 to 8 minutes, basting with the marinade and turning frequently.
- Serve with The Recipe for Travel’s Indonesian Peanut Sauce for dipping.
Gado-Gado or a simple green salad go very nicely with satay on a hot summer evening.
