Indonesian chicken satay
Indonesian chicken satay – or Sate Ayam in Indonesian – is simply delicious and moreish. It’s one of the most sought-after street foods in Indonesia. You will almost always find a seller or restaurants and other places to eat that sell this grilled chicken on the stick.
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This modest but yummy dish is favoured among Indonesian cuisines that it is now considered as one of the national foods. And it was officially chosen as one by Indonesian Ministry of Tourism and Creative Economy, together with Gado-gado, Nasi goreng, Soto, and Rendang.
Satay is an influence from the Arab traders who came to the country hundreds of years ago. This food is basically the Indonesian version of middle-Eastern kababs/ kabobs/ kebabs. They are all grilled meat pieces on a skewer.
And there are many types of satay, i.e. chicken satay, goat satay, beef satay, pork satay, etc. However, the most well-liked are the ones made with chicken and goat’s meat. Maybe because the majority population in Indonesia is Muslims. So naturally, these two types of meat are more acceptable as pork is not allowed for Muslims.
The way Indonesians make satay is easy and straightforward. We don’t put too many spices or herbs to marinate the meat before cooking.
As a matter of fact, most of the street food sellers do not marinate the meat at all. However, they do brush the satay with spiced oil during the grilling.
Check my collection of Indonesian National Dishes:
The secret of delicious Sate Ayam
And the secret of delicious Indonesian chicken satay lies in the freshness of the meat and the satay sauce.
Because as you and I know, chicken can smell. And unfresh poultry meat is even more no-no. So if you want to make your own satay, make sure you get a fresh chicken.
The most recommended one is boneless chicken thighs. Because they have more fats that make the Satay moist and not dry when it is cooked
But really, I use boneless chicken breasts more often. Simply because my kids are not keen on the chicken thighs. They don’t like fats.
So, to avoid my satay getting dry when cooking, I have to marinate it with a few spices and oil. And of course, I also have to watch the griddle pan very very closely when I cook. Because I have to make sure the chicken meat cooks rightly, that it will be succulent and not dry.
No matter how well the meat pieces are grilled, if they don’t have tasty peanut sauce over them, that Sate Ayam won’t be as good.
And when you have your chicken satay ready, you can simply enjoy it with plain white rice. Often on the side, it is served with a simple pickled cucumber, carrot, chilli and shallot.
Thank you for checking this recipe. I hope you are now thinking of making the chicken satay. When you do, it will be awesome if you could share what you think about it in the comments below. You can also tag me on Instagram or Pinterest @soyummyrecipesbydevy if you want to share the picture of your creation.
Before you go, don’t forget to check my other recipes for some inspiration for your dinner tonight 😄.
- Ayam Kecap Manis – The best Indonesian chicken in sweet soy sauce.
- Macaroni Schotel recipe.
- Mie Goreng recipe: Indonesian stir-fried noodles.
- Ayam Goreng Bumbu: Indonesian spicy fried-chicken.
- Ikan Pesmol: Indonesian fish dish in yellow pickled-sauce.
- Ayam Suwir Bumbu Bali: Balinese spicy shredded chicken.
- Tongseng: braised lamb in spicy coconut milk and sweet soy sauce from Java, Indonesia
Thank you and all the best.