🍢 Sate ayam

Name: Sate ayam
Total time: 80 min
Yield: 4
Cuisine: Indonesia · Java
Ingredients: 600 g chicken thighs, cut into 2–3 cm pieces; 5 tbsp kecap manis (sweet soy sauce); 4 shallots, sliced; 120 g roasted peanuts; 1 lime; 2 garlic cloves, crushed; 1 tbsp vegetable oil, salt

Origin: Indonesia · Java

414kcal

per serving · 180 g

230kcal

per 100 g

38 gProtein21 g / 100 g

22 gFat12 g / 100 g

16 gCarbs9 g / 100 g

Sate ayam is Indonesian chicken satay: small pieces of chicken marinated in kecap manis, grilled on bamboo skewers and served under a coarse peanut sauce. It is finished with more sweet soy sauce, raw shallots and a squeeze of lime, so each bite is sweet, nutty, smoky and fresh. It is one of the most common street foods in Indonesia.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb9 g carbs per 100 g

✓

High protein21 g protein per 100 g — 37% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: sweet soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Peanuts ⚠ Soy

What it is made of

chickenpeanutssweet soy saucelimeshallot

Recipe

4 servings80 min

Ingredients

600 g chicken thighs, cut into 2–3 cm pieces
5 tbsp kecap manis (sweet soy sauce)
4 shallots, sliced
120 g roasted peanuts
1 lime
2 garlic cloves, crushed
1 tbsp vegetable oil, salt

Method

Toss the chicken with 2 tbsp kecap manis, a little oil and salt and marinate for 30 minutes.
Thread onto soaked bamboo skewers.
Grill over hot charcoal for 6–8 minutes, turning, until charred at the edges and cooked through.
Grind the peanuts with the garlic, then simmer with 150 ml water, 2 tbsp kecap manis and salt for 5 minutes until thick.
Pour the peanut sauce over the skewers, drizzle with the remaining kecap manis, scatter over the shallots and serve with lime wedges.

How to make it lighter

Peanut sauce is energy-dense: use a few spoonfuls for dipping instead of covering the skewers.
Kecap manis is rich in sugar, so brush on a thin layer rather than a thick glaze.
Choose skinless chicken breast for a leaner skewer, and add cucumber or raw vegetables on the side.

History

Satay is most closely associated with Java, where kambing (goat or lamb) and ayam (chicken) skewers glazed with kecap manis are classic street food; it is often suggested that satay developed in the 19th century under the influence of kebabs brought by Indian Muslim and Arab traders. Madura island off East Java is famous for its chicken satay.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →