Sate Plecing — Spicy Grilled Chicken with Peanut Sauce & Rice Cake
Grilled chicken skewers coated in fiery chili paste, served with creamy peanut sauce and soft lontong. This Indonesian street-food favorite is bold, spicy, and ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 542
- Protein
- 38g
Ingredients
- 4 whole red bird's eye chilies (or Thai red chilies), roughly chopped
- 3 whole garlic cloves
- 1 whole shallot, roughly chopped
- 1 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- ½ cup creamy peanut butter (or natural peanut paste)
- ¾ cup coconut milk
- 8 oz lontong (rice cake), halved or sliced
Instructions
- 1
Blend or pound the chilies, garlic, and shallot into a rough paste using a blender or mortar.
- 2
Coat the chicken pieces thoroughly with the chili paste and let sit 5 minutes while you heat oil in a large skillet.
- 3
Cook the chili-coated chicken over medium-high heat, turning occasionally, until edges char and meat is cooked through, ~10 minutes.
- 4
Stir the peanut butter and coconut milk together in a small bowl until smooth, then pour over the cooked chicken.
- 5
Warm the lontong in the skillet alongside the chicken for 2 minutes, stirring gently to coat with sauce.
- 6
Serve the chicken and lontong together, drizzled generously with the peanut sauce from the pan.
Tools you’ll need
- mortar and pestle or blender
- 12-inch skillet or wok
- wooden spoon
- small mixing bowl
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