Indonesian-style chicken satay

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 500 g boneless chicken thigh in 1.5 cm cubes
• 5 tbsp kecap manis, divided
• 1 tbsp melted unsalted butter
• 1 tbsp oil, plus a little for the grill
• 2 minced garlic cloves and 1 small chopped onion
• 3 small chillies, or fewer to taste
• 1/2 cup peanut butter
• 240 ml coconut milk
• 1/2 tbsp soy sauce and 1/2 tsp salt, adjustable
• 1/4 cup chopped roasted peanuts
• 1–2 tbsp lime juice
• 12–14 small bamboo or metal skewers

Step-by-step method

1. If using bamboo, soak skewers for at least 30 minutes. Prepare chicken and sauce ingredients.
2. Heat oil in a small saucepan and fry garlic, onion and chilli for about 3 minutes.
3. Add peanut butter, coconut milk, half the kecap manis, soy and salt. Simmer for 10 minutes, stirring.
4. Carefully blend sauce, add peanuts and lime and cook for another 2 minutes.
5. Thread 4–5 chicken cubes onto each skewer. Mix remaining kecap manis and butter and brush over the meat.
6. Grill on a hot lightly oiled surface, turning, until chicken is browned and cooked through. Serve with peanut sauce and lime.