| Prep Time: 10 mins
| Cook Time: 15 mins
| Total Time: 40 mins
You may need: Dried Garlic Powder
Smoky, sweet, and salty, Satay is a style of grilling marinated meats over a fire on wood skewers. Originating on the Indonesian island of Java, Chicken Satay is the national dish of Indonesia but has become popular the world over as it is often served in Southeast Asian restaurants. Dunked in peanut or sweet soy dipping sauce, these bite-sized chunks are irresistibly delicious and make a great snack or main.
The keys to making good Chicken Satay at home are the preparation of a proper marinade and cooking with high heat to achieve a light char on the surface of the meat. If you don't have a grill, use your oven broiler. For the marinade, our recipe has you first create a sweet soy sauce called Kecap Manis (kay-CHOP MAH-nees), an essential in the Indonesian pantry. The Satay marinade is made by combining our Satay spices (which can be used as a rub), with fresh aromatics of shallot, ginger, and garlic and the soy sauce. The result is a salty, sweet marinade that works well with anything you like to grill. Try shrimp, beef, or veggies as alternatives.
4 chicken breasts, cut into 2-3" cubes
1 shallot, diced
2 garlic cloves, minced
1 thumb-sized piece of fresh ginger, grated
1 lime, 1/2 juiced + lime wedges for garnish
1/2 cup soy sauce
1/2 cup brown sugar (or honey or molasses)
2 tbsp olive (or canola) oil
2.5 tbsp Piquant Post Satay Spice
wood or metal skewers (optional)
Pro tip: Save leftover wooden chopsticks from takeout to use as skewers. Soak wooden skewers for at least 10 mins to prevent smoking or worse, catching fire.
We highly recommend taking the extra 5 mins to make the Kecap Manis (sweet soy dipping sauce). Not only is this sauce authentic, but adds a ton of flavor. You can make a larger batch and keep it in the fridge for up to 2 weeks. Also, take care not to overcook the Kecap Manis. You want a slightly thicker consistency that will coat the back of a spoon. But, if you burn the sugar, it is hard to clean up.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
First make the sweet soy sauce (called Kecap Manis in Indonesian): Add the soy sauce and brown sugar to a small saucepan and heat on Med. Briefly stir sauce to dissolve sugar. Bring to a gentle boil then reduce heat to Med-Low. Simmer 3-4 mins, until slightly thickened. Remove from heat. If using wood skewers, soak them in water.
While sauce is simmering, prepare chicken, shallot, garlic, ginger and lime. When saucepan has slightly cooled, add 1/4 cup of sauce to a medium mixing bowl (reserve remaining sauce for dipping). Stir in shallot, garlic, ginger, lime juice, olive oil, and satay spices. Add chicken and thoroughly mix in marinade to coat. Cover and place in fridge for at least 15 mins up to overnight.
Move top oven rack ~6 inches from broiler. Pre-heat oven boiler on High for 5 mins. Remove chicken from marinade and slide onto skewers. If not using skewers, place chicken on a foil lined pan.
Broil chicken for 5-6 mins then flip and broil other side for 5-6 mins, or until slightly charred. Serve with remaining Kecap Manis for dipping.
Feel free to substitute your favorite meat for the chicken. Try lamb, beef, or shrimp. Adjust the cooking time, especially with shrimp, which will burn if cooked too long.
Vegetarians should try using the satay marinade on tofu or vegan meats. Vegetarians might also try the marinade or the spice directly on root vegetables like sweet potato or carrot and roasting at 400 deg until fork tender.
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