Sate Ayam Madura dengan Bumbu Kacang (Indonesian Charcoal Chicken Skewers in Sweet-Soy Peanut Sauce) – Authentic Indonesia Recipe
Glazed with sweet kecap manis on the grill and smothered in velvety lime-scented peanut sauce.
- Country of Origin
- 🇮🇩 Indonesia (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Seared marinated chicken thigh skewers, Steamed rice cakes/jasmine rice, Crisp cucumber-shallot pickle, Creamy roasted peanut sauce, Kecap manis (sweet soy)
Ingredients for Sate Ayam Madura dengan Bumbu Kacang (Indonesian Charcoal Chicken Skewers in Sweet-Soy Peanut Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared marinated chicken thigh skewers, prepped into bite-sized pieces
- 1.5 cups steamed rice cakes/jasmine rice, washed and trimmed
- 1 cup crisp cucumber-shallot pickle
- 1 medium onion and 3 cloves garlic, finely minced with creamy roasted peanut sauce
- 1.5 tbsp traditional Indonesia seasoning (kecap manis (sweet soy), garlic, kaffir lime juice, crispy shallots)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together creamy roasted peanut sauce, kecap manis (sweet soy), garlic, kaffir lime juice, crispy shallots, cooking oil, and sea salt in a bowl to form a fragrant Indonesia marinade.
- Coat seared marinated chicken thigh skewers and steamed rice cakes/jasmine rice thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear seared marinated chicken thigh skewers and steamed rice cakes/jasmine rice for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with crisp cucumber-shallot pickle, and serve immediately.