Sate Taichan
Grilled Indonesian chicken skewers coated in a rich, charred peanut sauce with aromatics and heat. Smoky, nutty, and deeply satisfying—a street-food favorite.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 2 count garlic cloves, minced
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- ½ teaspoon red chile flakes
- 2 count garlic cloves, minced
- 1 tablespoon palm sugar or brown sugar
- ¼ cup water
Instructions
- 1
Cut each chicken thigh into four 2-inch chunks, cutting across the grain so the pieces are easier to eat and absorb the marinade evenly.
- 2
Place the chicken chunks in a small bowl and pour in 2 tablespoons soy sauce and 2 minced garlic cloves; stir until every piece is coated.
- 3
Soak 8 wooden skewers in water for 10 minutes so they don't burn on the grill; this prevents charring before the chicken cooks through.
- 4
Thread 4 chicken chunks onto each soaked skewer, leaving 1 inch of bare skewer at each end for gripping.
- 5
Pour 0.5 cup peanut butter into a small saucepan, then add 2 tablespoons soy sauce, 2 tablespoons lime juice, 0.5 teaspoon chile flakes, 2 minced garlic cloves, 1 tablespoon sugar, and 0.25 cup water.
- 6
Set the heat to medium and whisk continuously for 2–3 minutes, scraping the bottom with a spoon, until the sauce is smooth and slightly thinner than peanut butter, with no lumps.
- 7
Turn the heat to low and let the sauce bubble gently for 1 minute, stirring once every 15 seconds, so the flavors meld without breaking.
- 8
Set a grill or grill pan to medium-high heat and wait 3 minutes until the grate or pan is hot enough that a drop of water sizzles and disappears immediately.
- 9
Lay all 4 skewers on the hot grill, spacing them 2 inches apart, and do not move them for 3 minutes—this creates a brown crust.
- 10
Turn each skewer over using tongs, then cook for another 3 minutes without moving them, until the second side is also browned.
- 11
Flip the skewers one more time and cook for 1 minute, then immediately brush all sides heavily with the peanut sauce using a pastry brush.
- 12
Flip the skewers again and brush the other side with peanut sauce, then cook for 1 minute so the sauce chars slightly and caramelizes.
- 13
Remove the skewers to a clean cutting board and let them rest for 2 minutes so the juices stay inside the meat when you bite into it.
- 14
Place the 4 skewers on a plate and pour the remaining peanut sauce into a small bowl placed next to the plate for dipping.
Tools you’ll need
- cutting board
- sharp knife
- small bowl
- 8 wooden skewers
- small saucepan
- whisk
- spoon
- grill or 12-inch grill pan
- tongs
- pastry brush
- clean cutting board
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