Sate Taichan - chicken satay with sambal

Ingredients

• 250 gchicken thighs
• 2 tbsplime juice
• 2 clovesgarlic
• 1 tsppepper
• 1/8 tspsalt
• as neededsatay skewers
• 11red rawit chillies
• 5red curly cayenne peppers
• 4shallots
• 1/2 tsppalm sugar
• 1/2 tsppepper
• 1/2 tspsalt
• to servecucumber slices
• to servetomato slices
• to servelime slices

Instructions

1. 1

   Marinate chicken

   Cut the chicken into small cubes. Finely chop the garlic and mix it with the lime juice, pepper and salt, then stir in the chicken. Leave to marinate for at least 30 minutes.

2. 2

   Grill the skewers

   Thread the chicken onto skewers and grill over a charcoal fire until browned and cooked through.

3. 3

   Steam the chillies

   Steam the rawit chillies, curly cayenne peppers and shallots until soft.

4. 4

   Make the sambal

   Pound or grind the steamed chillies and shallots into a coarse paste. Heat a pan and fry the paste for 1 minute, then mix in the palm sugar, salt and pepper.

5. 5

   Serve the satay

   Spoon the sambal over the satay and serve with cucumber slices, tomato slices and lime.

What is Sate Taichan?

Sate Taichan is an Indonesian chicken satay served with a lively chilli sambal. Satay is a familiar Indonesian way of grilling skewered meat, while this version pairs simply seasoned chicken with a separate, freshly cooked chilli topping.

Chicken thighs stay succulent on the grill, and lime brightens their savoury marinade. The rawit chillies, curly cayenne peppers and shallots make a coarse sambal with both heat and a little sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken thighs provide most of the protein, while the palm sugar contributes a small amount of carbohydrate. Most of the fat comes from the chicken, and the chillies and vegetables add freshness without much energy; serve with rice or another filling side if you want a more balanced plate.

The chicken marinade

Cut evenly: Small, similarly sized chicken cubes are easier to thread and cook at the same pace.

Give it time: Let the chicken marinate for at least 30 minutes so the garlic, lime, pepper and salt have time to season it.

Getting the grill right

Charcoal fire: Grill the skewers over charcoal as described for the characteristic grilled flavour. Turn or reposition them as needed so the chicken browns without burning.

Doneness: The chicken should be browned and cooked through before you take it off the grill. If you are unsure, check the thickest piece rather than judging by colour alone.

Making a coarse sambal

Steam first: The rawit chillies, curly cayenne peppers and shallots should be soft before you pound or grind them. This makes them easier to turn into a paste.

Keep some texture: Aim for a coarse paste rather than a completely smooth sauce. Fry it for 1 minute, then stir in the palm sugar, salt and pepper.

Balancing the heat

The sambal combines two types of chilli, so its heat will depend on the chillies themselves. Spoon it over the satay a little at a time, then add more to taste.

Cucumber, tomato and lime provide cool, fresh and citrusy contrasts alongside the warm chilli paste.

Serving the satay

Serve the skewers as soon as they are grilled, with the sambal spooned over or offered alongside. Add cucumber and tomato slices and a slice of lime for each portion.

For a more filling meal, serve the satay with rice; the original accompaniments are cucumber, tomato and lime.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so the pieces cook at a similar rate.
• Allow at least 30 minutes for the chicken to marinate.
• If your skewers are wooden, soak them before grilling to help prevent them scorching.
• Steam the chillies and shallots until soft before grinding them.
• Grind the sambal coarsely to keep some texture.
• Serve extra sambal on the side so everyone can choose how much heat they want.

Variations

• Milder sambal: Use less rawit chilli and adjust the amount to suit your taste.
• More lime: Serve extra lime slices for a sharper, citrusy finish.
• Rice side: Add steamed rice to make the meal more substantial.
• Vegetable skewers: Grill suitable vegetables separately and serve them alongside the chicken.
• Smoother sambal: Grind the steamed chillies and shallots for longer if you prefer a finer paste.

Common mistakes to avoid

• Uneven chicken cubes: Pieces cook at different speeds; cut them to a similar size.
• Skipping the marinade: The chicken has less time to take on the seasoning; leave it for at least 30 minutes.
• Grinding the chillies before steaming: They are harder to pound; steam them with the shallots until soft first.
• Overcooking the sambal: It can lose its fresh chilli character; fry the paste for just 1 minute.
• Serving sambal all at once: The heat may overwhelm the chicken; add it gradually or offer it on the side.

How to store

Refrigerate leftover cooked chicken and sambal in separate airtight containers and use within 3 days. Reheat the chicken until piping hot, and serve the cucumber and tomato fresh rather than storing them with the cooked food.

Frequently asked questions