Charcoal Grilled Chicken Satay Recipe

Prepare chicken and marinade

Trim any excess fat from the chicken thighs and cut into 1/2-inch wide strips, about 3–4 inches long. In a bowl combine minced lemongrass, garlic, shallot, shredded lime leaves, light soy sauce, fish sauce, brown sugar, vegetable oil, ground coriander, turmeric and coarse salt. Add the chicken strips and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour or up to 4 hours.

Skewer and rest

Thread 2–3 strips of marinated chicken onto each soaked bamboo skewer, leaving a little space between pieces so heat distributes evenly. Bring skewers to room temperature for 15 minutes before grilling.

Charcoal grill

Prepare a hot charcoal grill: coals should be glowing with a thin layer of ash and provide medium-high direct heat. Oil the grill grates lightly. Place skewers over direct heat and grill 2–3 minutes per side, rotating to get good char marks and cook through (internal temp 165°F/74°C). Avoid flare-ups by keeping a short distance from flames. Remove from grill and let rest 2 minutes.

Toast and sauté shrimp paste & shrimp

Heat 1 teaspoon neutral oil in a small skillet over medium heat. Add the shrimp and sauté 1–2 minutes until opaque. Remove and set aside. Briefly toast the terasi (shrimp paste) in the same pan for 20–30 seconds until fragrant — be careful, it’s strong. Remove to a small bowl to cool slightly.

Blend sauce

In a small blender or mortar and pestle combine roasted peanuts, sautéed shrimp, toasted terasi, coconut milk, palm sugar, tamarind paste, lime juice and the optional bird’s eye chili. Pulse/blend while adding 1–2 tablespoons water to reach a smooth but slightly coarse peanut sauce consistency. Season with a pinch of salt and adjust acidity (more lime) or sweetness (more palm sugar) to taste. If too thick, thin with up to 1 tablespoon more water or coconut milk.

Warm before serving

Transfer sauce to a small saucepan and warm gently over low heat for 1–2 minutes to marry flavors; do not boil. Keep covered until plating.

Form and fry rice crisps

Pat the cooked sticky rice dry with a towel and mash lightly. Shape into small flat rounds about 2 inches across and 1/4 inch thick. Heat 1 cup vegetable oil in a small heavy skillet or saucepan to 350°F (175°C) or until a small piece of rice sizzles immediately. Fry rice rounds in batches, flipping once, until puffed and golden 30–60 seconds per side. Use a slotted spoon to transfer to paper towels and sprinkle with coarse salt while hot.

Make glaze

In a small saucepan combine kecap manis, grated palm sugar, and 1 tablespoon water with the torn lime leaf. Bring to a gentle simmer over low heat and stir until sugar melts and the glaze thickens slightly, about 2–3 minutes. Remove and discard the lime leaf. Keep warm.

Glaze the satay

Brush the warm sweet soy glaze lightly over cooked satay just before serving for a lacquered finish and deeper sweet-savory flavor.

Arrange 2–3 chicken satay skewers per plate. Spoon a generous dollop of warm shrimp terasi peanut sauce to the side or partially over the skewers. Place 1–2 crispy rice rounds on the plate as a crunchy garnish. Drizzle a little sweet soy gula jawa glaze over the satay. Sprinkle crushed roasted peanuts and fresh cilantro leaves over the dish and serve with lime wedges for squeezing.