Chicken Satay with Peanut Sauce (Sate Ayam)

Ingredients

• Chicken thighs, boneless, skinless 600 g
• Kecap manis (sweet soy sauce) 5 tbsp (100 g)
• Shallots 5 (100 g)
• Garlic 5 cloves (20 g)
• Ground coriander 1 tsp
• Vegetable oil 3 tbsp
• Roasted peanuts, unsalted 100 g
• Red chilies 3 (30 g)
• Palm sugar 20 g
• Lime juice 2 tbsp
• Water 180 ml
• Salt 1/2 tsp

Instructions

1. 1

   Cut the chicken into 2 cm pieces; soak 20-24 bamboo skewers in water.

2. 2

   Grate 2 of the shallots and 2 garlic cloves and mix with the coriander, 3 tbsp of kecap manis and 1 tbsp of oil; toss the chicken in it and marinate for at least 30 minutes.

3. 3

   For the sauce, grind the peanuts to a coarse paste; blend the remaining shallots and garlic with the chilies.

4. 4

   Fry the shallot-chili paste in 2 tbsp of oil for 3 minutes, add the peanuts, water, palm sugar, salt and the remaining 2 tbsp of kecap manis and simmer, stirring, for 8-10 minutes until thick; stir in the lime juice.

5. 5

   Thread the chicken onto the skewers, 4-5 pieces each.

6. 6

   Grill over hot charcoal or under a hot broiler for 8-10 minutes, turning and brushing with the leftover marinade, until charred at the edges and cooked through.

7. 7

   Serve the skewers with the peanut sauce spooned over them.