Saté de poulet

Marinate the chicken

Mix the chicken with the kecap manis, crushed garlic, ground coriander and oil in a bowl. Cover and marinate for at least 30 minutes. If using wooden skewers, soak them in water now so they don't burn on the grill.

• 700g chicken
• 4 tbsp kecap manis
• 2 cloves garlic, crushed
• 1 tsp ground coriander
• 1 tbsp oil
• as needed skewers (if wooden)

✅ C'est prêt quand : chicken is fully coated and has marinated at least 30 minutes

Make the peanut sauce

Blend the peanuts, shallots, garlic and chilies (1 for mild, 2 for spicy) with 60ml of the water into a rough paste. Transfer to a medium saucepan (about 20cm) and add the remaining 190ml water, palm sugar, kecap manis and salt.

• 150g peanuts
• 2 shallots
• 2 cloves garlic
• 1–2 chilies
• 250ml water
• 1 tbsp palm sugar
• 2 tbsp kecap manis
• ½ tsp salt

✅ C'est prêt quand : paste is roughly blended with no large chunks left

Cook the sauce

Bring the sauce to a gentle bubble over medium heat and cook for 8–10 minutes, stirring often so it doesn't stick, until thick. Stir in the lime juice; add a splash of water if it gets too thick.

• all the sauce from step 2
• 1 tbsp lime juice

✅ C'est prêt quand : sauce coats the back of a spoon and no longer looks watery

Thread the skewers

Thread 4–5 pieces of marinated chicken onto each skewer, pushing them close together.

• 700g the marinated chicken from step 1
• as needed skewers

✅ C'est prêt quand : all the chicken is threaded onto the skewers

Grill

Heat a grill, barbecue or grill pan until very hot. Cook the skewers for 8–10 minutes, turning every 2 minutes and brushing with the leftover marinade halfway through, until cooked through and lightly charred at the edges.

• all the skewered chicken from step 4
• any remaining leftover marinade from step 1

✅ C'est prêt quand : chicken reaches 74°C/165°F and is lightly charred at the edges

Serve

Pour the peanut sauce over the satay, or serve it in a bowl for dipping. Serve with sliced shallots, cucumber and steamed rice.

• all the peanut sauce from step 3
• to serve shallots, cucumber and rice