Sate Ayam (Chicken Satay)

Method

1. 1

   Toss the chicken cubes with half the kecap manis and the crushed garlic; marinate at room temperature for 30 minutes.

2. 2

   While the chicken marinates, blend the peanut butter, shallot, chili, remaining kecap manis and hot water into a smooth, pourable sauce.

3. 3

   Thread the chicken tightly onto the skewers, leaving no gaps between pieces.

   💡 Tight skewering keeps the meat from drying out over the coals — gaps just mean more surface to scorch.

4. 4

   Grill over high heat, turning often and brushing with the leftover marinade, until charred at the edges and cooked through, 10-12 minutes.

   💡 A little char is mandatory — pale satay is a contradiction.

5. 5

   Flood the hot skewers with the peanut sauce and finish with a squeeze of lime, serving the rest of the sauce on the side.