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Indonesian

Sate Ayam (Indonesian Chicken Satay)

Sate ayam is Indonesian chicken satay marinated with sweet soy sauce, garlic, shallots, and palm sugar, then grilled with peanut sauce.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Sate Ayam (Indonesian Chicken Satay)

1 hr 5 mintotal

35 min hands-on30 min hands-off

Prep 20 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Grill, Stovetop.

Includes 30 minutes of marinating time. Keep the chicken refrigerated while it marinates, then skewer with small gaps so the edges char evenly.

Method

  1. Mix the chicken with sweet soy sauce, soy sauce, garlic, shallots, palm sugar, and salt. Cover and marinate for 30 minutes.

    30 min

  2. Crush the roasted peanuts to a coarse paste. Simmer with coconut milk, tamarind paste, red chilli sauce, and a little water until thick and spoonable.

  3. Thread the marinated chicken onto skewers, leaving a little space between pieces so they cook evenly.

  4. Heat a grill pan or grill over medium-high heat and brush with the measured cooking oil.

  5. Cook the skewers, turning often, until lightly charred outside and cooked through inside.

  6. Rest briefly, then serve with the warm peanut sauce and lemon wedges.

How to tell it's done

The satay should be juicy inside, lightly charred outside, and coated with a glossy sweet-soy glaze.

Getting it right

Tip

Cut the chicken pieces evenly so the skewers cook at the same pace without drying the smaller pieces.

What to serve it with

Serve as a starter with cucumber slices, lemon wedges, and extra peanut sauce.

Common mistakes

The chicken dries out before it chars.
Cut even bite-size pieces, do not crowd the skewers, and grill over medium-high heat while turning often.

Substitutions

  • Use chicken breast instead of chicken thigh for a leaner skewer, but cook carefully to avoid dryness.
  • Use a stovetop grill pan if an outdoor grill is unavailable.
  • Use regular soy sauce with a little palm sugar only as a fallback for sweet soy sauce; label-check for wheat and soy.
  • For a peanut-free version, this recipe needs a separate reviewed sauce because peanuts define the traditional serving style.

Storing and reheating

Refrigerate cooked satay and peanut sauce separately for up to 3 days. Reheat chicken gently and warm the sauce with a splash of water; freeze cooked chicken for up to 2 months.