Sate ayam madura - chicken satay grilled in spicy peanut sauce

Ingredients

• 4chicken thigh fillets
• 5 tbspkecap manis
• 1 tbspoil
• as neededskewers
• 200 gpeanuts with skins
• 5red bird’s eye chillies
• 4candlenuts
• 2red chillies
• 3 tbsppalm sugar
• 1 tspsalt
• 500 mlhot water

Instructions

1. 1

   Cut the chicken

   Cut the chicken thigh fillets into cubes.

2. 2

   Make the paste

   Pound or grind the peanuts, bird’s eye chillies, candlenuts, red chillies, palm sugar and salt into a paste.

3. 3

   Cook the sauce

   Heat the water in a pan, add the paste and cook gently until it becomes a sauce.

4. 4

   Season the chicken

   Measure out 150 g of the sauce and mix it with the chicken, kecap manis and oil.

5. 5

   Thread the skewers

   Thread the chicken cubes onto the skewers.

6. 6

   Grill until done

   Grill the skewers over a charcoal fire until the chicken is half-cooked. Sprinkle or brush it with sauce, then grill until cooked through. Serve with the remaining sauce.

What is sate ayam Madura?

Sate ayam Madura is chicken satay associated with Madura, an island off the north-east coast of Java in Indonesia. Small pieces of chicken are skewered, grilled and served with peanut sauce.

This version combines sweet kecap manis with a sauce made from peanuts, chillies and candlenuts. The sauce is used both to season the chicken and to serve alongside it.

Nutrition and macros by portion

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

Chicken provides most of the protein, while the peanuts contribute much of the fat as well as some protein. Kecap manis and palm sugar supply carbohydrates; serve the satay with a generous portion of vegetables alongside rice to round out the plate.

Choosing the ingredients

Chicken thighs: their richer meat stays succulent on the grill. Cut the pieces into similar-sized cubes so they cook at roughly the same rate.

Peanuts and candlenuts: these give the sauce its body and a rounded, nutty flavour. The recipe uses peanuts with their skins, so there is no need to remove them.

Chillies: bird’s eye chillies bring a sharper heat, while the red chillies add further warmth. Adjust the heat by using fewer chillies if you prefer a milder sauce.

Getting the sauce right

Grind the sauce ingredients into a paste before adding them to the hot water. A finer paste gives a more even sauce, while a coarser grind leaves more texture.

Cook it gently rather than letting it boil hard. Stir as it cooks so the nut paste does not catch on the bottom of the pan.

Grilling the skewers

Charcoal: grill over a steady fire, not directly over fierce flames. Turn the skewers as needed so the chicken browns without scorching.

Saucing: the chicken is first grilled until half-cooked, then coated with sauce and grilled until done. Keep some sauce separate for serving, and avoid reusing sauce that has touched raw chicken.

Checking for doneness

The chicken should be opaque throughout with no raw centre; if using a food thermometer, check the thickest piece. Take care not to leave the skewers on the heat longer than needed, as thigh meat can still dry out if overcooked.

The sauce should be thick enough to cling to the chicken but loose enough to serve as a dip. Stir it before serving if it has settled while resting.

Serving the satay

Serve the skewers hot with the remaining peanut sauce. Steamed rice is a simple accompaniment, while sliced cucumber or a crisp salad brings a fresh contrast to the sweet, savoury sauce.

For a shared meal, put the sauce in a separate bowl so diners can add as much as they like.

Recipe notes & tips

• Soak wooden skewers before grilling so they are less likely to scorch.
• Cut the chicken into evenly sized cubes for more consistent cooking.
• Make the sauce paste as smooth as your grinder allows for an even coating.
• Keep a portion of the sauce aside before it touches the raw chicken.
• Turn the skewers regularly to brown the chicken without burning the kecap manis.

Variations

• Milder heat: Use fewer bird’s eye chillies for a gentler sauce.
• More texture: Grind the peanuts a little less finely to leave small pieces in the sauce.
• Oven option: Cook the skewers under a hot grill, turning them until browned and cooked through.
• Rice pairing: Serve with steamed rice to make the meal more substantial.
• Fresh side: Add cucumber or a crisp salad for a cool contrast to the sauce.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so smaller cubes do not overcook before larger ones are ready.
• Scorching the sauce: Cook it gently and stir regularly to stop the nut paste catching on the pan.
• Flames too fierce: Move the skewers away from direct flames so the outside does not burn before the chicken cooks through.
• Using all the sauce as marinade: Set aside sauce for serving before mixing any with raw chicken.
• Overcooking the chicken: Check the thickest piece and take the skewers off the heat as soon as it is cooked through.

How to store

Refrigerate leftover cooked chicken and sauce separately in covered containers and use within 3 days. Reheat the chicken until piping hot and warm the sauce gently, stirring in a little water if it has thickened.

Frequently asked questions