Sate Ayam

Grilled chicken skewers, soft rice cakes, crisp lettuce, fresh tomato, and cucumber all come together on one plate, tied together by a bright peanut-chili dipping sauce. The chicken picks up a smoky, garlicky char on the grill, and the fresh vegetables keep the whole plate light instead of heavy.

Sate Ayam was one of the first things I learned to grill properly when I started working the line. My station partner used to say you could tell how a cook would turn out just by watching them shape the meat onto the skewer — too loose and it falls apart on the grill, too tight and it cooks unevenly. I burned my share of skewers before I got the timing down between the char and the inside staying juicy. Now it’s one of my go-to weeknight dinners, because most of the work is just waiting for the marinade to do its job, and the grill takes care of the rest.

Ingredients

For the Chicken Satay

• 1 lb (450 g) ground chicken or finely chopped chicken thighs
• 2 cloves garlic, finely minced
• 2 shallots, finely minced
• 1 stalk lemongrass, inner white part only, finely minced
• 1 red chili, seeded and chopped (optional, for heat)
• 1 tbsp soy sauce or fish sauce
• 1 tbsp cooking oil, plus more for brushing
• ½ tsp salt
• 10–12 wooden skewers, soaked in water for 30 minutes

For the Peanut-Chili Dipping Sauce

• 3 tbsp smooth peanut butter
• 1 tbsp sweet soy sauce (kecap manis), or 1 tbsp soy sauce + 1 tsp brown sugar
• 1 tsp chili paste (sambal or sriracha), adjust to taste
• 1 tbsp lime juice
• 2–3 tbsp warm water, to thin

For Serving

• 2 pre-cooked rice cakes (lontong), sliced
• 1 cup fresh lettuce leaves
• 1 medium cucumber, sliced
• 1 medium tomato, sliced

Easy Substitutions

• Chicken: Ground chicken thigh holds together better on the skewer than ground chicken breast.
• Lontong: Steamed white or brown rice can stand in for the rice cakes.
• Lettuce: Romaine or any other crisp lettuce works fine.
• Tomato: Cherry tomatoes, halved, are a good swap for tomato slices.
• Cucumber: Persian or English cucumber works just as well.
• Sauce: A store-bought sweet chili sauce can replace the peanut-chili sauce when you’re short on time.

Step-by-Step Cooking Instructions

1. Marinate the chicken. Combine the ground chicken, garlic, shallots, lemongrass, chili, soy or fish sauce, cooking oil, and salt in a bowl and mix well. Let it marinate for at least 30 minutes, or up to 4 hours for deeper flavor.

2. Shape and skewer. Mold the marinated chicken around the soaked wooden skewers, pressing firmly so it holds together — about 3–4 tablespoons per skewer.

3. Prep the sides. Slice the lontong into rounds. Wash the lettuce, tomato, and cucumber, then slice the tomato and cucumber and arrange everything on a serving plate.

4. Grill the skewers. Preheat a grill or grill pan over medium-high heat and brush it with oil. Grill the skewers for 10–12 minutes, turning every few minutes and brushing with a little more oil, until browned and cooked through (internal temperature of 165°F/74°C).

5. Make the sauce. While the chicken grills, whisk together the peanut butter, sweet soy sauce, chili paste, and lime juice. Add warm water a tablespoon at a time until the sauce is thick, creamy, and pourable.

6. Assemble the plate. Arrange the grilled skewers, sliced lontong, and fresh vegetables on a plate. Serve the peanut-chili sauce on the side while the chicken is still warm.

A Few Notes From My Kitchen

• Soak the skewers first. At least 30 minutes in water keeps wooden skewers from burning on the grill.
• Keep portions even. Shaping the chicken into similar-sized portions means every skewer cooks at the same rate.
• Give them space. Don’t crowd the grill — the skewers need room to brown properly instead of steaming.
• Check doneness. Since this uses ground chicken, confirm the center is no longer pink and has reached 165°F (74°C) before serving.

Storage & Reheating

Storage: Let the cooked chicken and lontong cool before transferring to a clean, airtight container. Refrigerate the chicken and rice cakes, and keep the fresh lettuce, tomato, cucumber, and sauce in separate containers so the vegetables stay crisp.

How long does it last? Refrigerate leftovers within 2 hours of cooking and use within 3–4 days when stored at 40°F (4°C) or below.

Reheating: Warm the chicken skewers and lontong in a pan or microwave. Add the fresh lettuce, tomato, cucumber, and sauce only after reheating, so they stay crisp and cool.

Recipe Card

Prep Time: 30 mins Marinating Time: 30 mins–4 hrs Cook Time: 15 mins Total Time: 1 hr 15 mins–4 hrs 45 mins Servings: 4 servings

Ingredients

• 1 lb (450 g) ground chicken or finely chopped chicken thighs
• 2 cloves garlic, finely minced
• 2 shallots, finely minced
• 1 stalk lemongrass, inner white part, finely minced
• 1 red chili, seeded and chopped (optional, for heat)
• 1 tbsp soy sauce or fish sauce
• 1 tbsp cooking oil, plus more for brushing
• ½ tsp salt
• 10–12 wooden skewers, soaked in water for 30 minutes
• 2 pre-cooked rice cakes (lontong), sliced
• 1 cup fresh lettuce leaves
• 1 medium cucumber, sliced
• 1 medium tomato, sliced
• 3 tbsp smooth peanut butter
• 1 tbsp sweet soy sauce (kecap manis)
• 1 tsp chili paste (sambal or sriracha), adjust to taste
• 1 tbsp lime juice
• 2–3 tbsp warm water, as needed to thin

Estimated Nutrition Information (Per Serving)

• Calories: ~320 kcal
• Protein: 26 g
• Carbohydrates: 28 g
• Fat: 11 g
• Fiber: 3 g

Nutrition information is an estimate and may vary depending on the type of meat, ingredients, brands, and portion sizes used.

MADE BY IYAN LAADAM