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Sate Ayam Madura

Madura50 minutes · 4 servings · Medium

Sate Ayam Madura — plated and ready to serve
In this recipe
  1. About this recipe
  2. Prep & cook time
  3. Tools you need
  4. Ingredients
  5. Directions
  6. Kitchen tips
  7. Serve with
  8. How to store
  9. Common mistakes

About this recipe

Sate Ayam Madura is grilled chicken skewers finished with a thick, spicy-sweet peanut sauce that Madura is famous for.

At home you can cook the skewers on a grill pan or under the broiler. The sauce can be made ahead, which makes this a friendly party or family-barbecue recipe.

Brush lightly with kecap manis while grilling so the chicken glosses without burning.

Prep & cook time

  • Prep30 minutes
  • Cook20 minutes
  • Total50 minutes
  • Servings4 servings
  • LevelMedium

Tools you need

  • Bamboo skewers (soaked)
  • Grill, grill pan, or broiler
  • Blender
  • Saucepan
  • Basting brush

Ingredients

  • 500 g boneless chicken thighs, cut into 2 cm cubes
  • 20–24 bamboo skewers, soaked 20 minutes
  • 2 tablespoons sweet soy sauce, plus more for serving
  • 1/2 teaspoon salt
  • 200 g fried peanuts (or 3/4 cup peanut butter)
  • 3 cloves garlic
  • 4–6 red chilies
  • 2 tablespoons palm sugar
  • 1/2 teaspoon salt, for the sauce
  • 2 tablespoons tamarind water
  • 150–200 ml hot water, to thin
  • Fried shallots and lontong or rice, for serving

Directions

  1. Thread chicken onto soaked skewers. Brush with sweet soy sauce and salt. Rest 15–20 minutes.
  2. Blend peanuts, garlic, chilies, palm sugar, and salt. Cook briefly with tamarind water and hot water until thick and glossy. Taste and adjust.
  3. Grill the skewers over medium heat, turning often, until cooked through and lightly charred, 8–12 minutes. Brush once more with kecap manis near the end.
  4. Arrange on a plate. Spoon peanut sauce over or serve on the side.
  5. Scatter fried shallots. Offer extra kecap manis and sambal.
  6. Serve with lontong or warm rice.

Kitchen tips

  • Thigh meat stays juicier than breast on the grill.
  • Soak skewers so they do not burn.
  • Keep peanut sauce thick; thin only as needed at the table.
  • For kids, make a mild peanut sauce without chili.

Serve with

  • Lontong
  • Rice
  • Sliced cucumber
  • Shallot-lime relish (acar)

How to store

Grilled sate keeps 2 days refrigerated. Sauce keeps 5 days. Reheat skewers in a hot pan; loosen sauce with hot water.

Common mistakes

  • Grilling on fierce heat so the outside chars while the inside stays raw.
  • Watery peanut sauce that slides off the meat.
  • Skipping the soak for bamboo skewers.