Grilled Chicken on Skewers with Peanut Sauce (Sate' Ayam Saus Kacang Pedis)

JWU College of Culinary Arts

10 servings

Recipe ID

US standard
Chicken breast
3 pounds
Sambal Ulek or Chilies, red
1 teaspoons
Onions, roughly chopped
2 each
Ginger, finely chopped
2 tablespoons
Lemon juice
4 tablespoons
Soy sauce, light
4 tablespoons
Soy sauce, dark
4 tablespoons
Sesame seed oil
4 tablespoons
Palm sugar
4 tablespoons
3 teaspoons
  1. Gather all the ingredients and equipment.
  2. Bone chicken and remove skin. Cut into small squares.
  3. Puree sambal ulek, onions, ginger, lemon juice, salt, and soy sauce until smooth. Pour into a bowl and mix in oil and sugar.
  4. Add chicken and stir until each piece is coated with the marinade. Cover and marinate for 1 hour (may be marinated overnight).
  5. Thread pieces of chicken on bamboo skewers (soaked in cold water for 1 -2 hours). Grill over glowing coals or a pre-heated grill for 5 - 8 minutes or until chicken is crisp and brown. Brush with oil during grilling, once on each side.
  6. Extra marinade may be used as a sauce. Pour marinade into a sauce pan, add 1 cup thick coconut milk and simmer over low heat until smooth and thick, stirring constantly. Serve with Satay.