Easy Chicken Satay With Peanut Sauce Recipe

For the chicken:

• 1 tablespoon kecap manis (sweet Indonesian soy sauce)
• 1 tablespoon lime juice
• 1 tablespoon coconut oil
• 1 pound boneless skinless chicken thighs or chicken breasts, cut into 1-inch pieces

For the peanut sauce:

• ⅔ cup plus 2 tablespoons peanut oil, divided
• ½ cup unsalted, skin-on peanuts
• 2 cloves garlic, peeled and crushed
• 1 bird's-eye chile pepper, finely chopped
• 1½ tablespoons kecap manis
• 2 teaspoons tamarind paste (or substitute 2 teaspoons lime juice and a pinch of brown sugar)
• ½ teaspoon sea salt

1. 1

   About 30 minutes before you plan to cook, soak 24 bamboo skewers in water.

2. 2

   Make the marinade. In a large bowl, combine kecap manis, lime juice, and coconut oil. Add chicken pieces and toss to coat. Cover and refrigerate, marinating chicken while you prepare the dipping sauce.

3. 3

   Fry the peanuts. In a small saucepan over high heat, bring ⅔ cup peanut oil to 325 degrees Fahrenheit. Add peanuts and deep-fry, stirring continuously, until deep mahogany brown, about 4 minutes. Drain and set aside to cool.

4. 4

   Heat a small skillet over medium heat with 2 tablespoons oil and sauté garlic and chile pepper until fragrant and slightly softened, about 3 minutes.

5. 5

   In the bowl of a food processor, combine fried peanuts with garlic and chile pepper mixture, kecap manis, tamarind paste, and salt. Pulse to form a coarse paste, then slowly add water, continuing to pulse until sauce reaches desired consistency.

6. 6

   Thread the skewers. Add 3–4 pieces of marinated chicken to each wooden skewer.

7. 7

   Meanwhile, prepare an outdoor grill with coals or heat a stove-top cast iron grill pan over medium-high heat, lightly oiling the grates if necessary.

8. 8

   Grill the skewers, turning occasionally, until lightly charred and cooked through, about 10 minutes. Serve hot with peanut sauce.

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