Sate Taichan: Grilled Chicken Skewers
Indonesian charred chicken skewers with a sweet-savory glaze and crispy edges. Quick, smoky, and packed with flavor—ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 1 lb (about 6 pieces) boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons palm sugar or brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons neutral oil
Instructions
- 1
Pat the chicken thighs dry with paper towels, then place them on a cutting board. Cut each thigh lengthwise into three long strips, each about 1 inch wide, so the meat is thin enough to cook through quickly.
- 2
If using wooden skewers, soak them in a bowl of cold water for at least 10 minutes so they don't burn on the grill or broiler.
- 3
In a small bowl, stir together the soy sauce, palm sugar, minced garlic, minced ginger, and 2 tablespoons of neutral oil until the sugar dissolves and the mixture looks uniform.
- 4
Thread each chicken strip onto a skewer by pushing the skewer through the meat in a shallow wave pattern so the meat sits flat along the skewer's length, about 3 inches of meat per skewer.
- 5
Brush both sides of each skewer with the glaze, using about half the mixture, and let them sit at room temperature for 5 minutes so the flavor soaks in.
- 6
If using a grill, preheat to medium-high heat until you can hold your hand 6 inches above the grate for only 3 seconds. If using a broiler, place the oven rack 4 inches below the broiler element and preheat for 5 minutes.
- 7
Place the skewers on the grill grate or a broiler pan lined with foil. Cook over medium-high heat or under the broiler for 3 to 4 minutes until the surface turns deep golden brown with dark char spots on the edges.
- 8
Flip each skewer with tongs and brush the cooked side with the remaining glaze. Cook the second side for another 3 to 4 minutes until it is also deep golden and cooked through (the meat should be no longer pink at the thickest point when you cut one open).
- 9
Transfer the skewers to a serving plate. Let them rest for 2 minutes, then serve warm. The surface should be sticky and caramelized with crispy, charred edges.
Tools you’ll need
- cutting board
- sharp chef's knife
- wooden or metal skewers (4 to 6 skewers, 10 inches long)
- small bowl
- grill or broiler
- grill tongs or kitchen tongs
- broiler pan or foil-lined baking sheet (if broiling)
- brush or spoon (for glazing)
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