Sate Ayam — Grilled Chicken Thighs Skewers with Peanut Sauce & Cucumber

Ingredients

• 1¼ lb Chicken Thighs, in ¾-inch pieces
• 3 tbsp kecap manis (sweet soy), plus more for basting
• 2 cloves garlic, grated
• 1 tsp ground coriander
• 1 lime, half juiced, half in wedges
• ½ cup natural peanut butter
• 1 tsp sambal or chili paste
• 1 tbsp brown sugar
• 1 Cucumber, cut into chunky half-moons
• 8 bamboo skewers, soaked 20 minutes
• 2 tbsp oil and salt

Method

1. Toss the Chicken Thighs with 2 tbsp kecap manis, garlic, coriander, lime juice, oil, and a pinch of salt; marinate 20 minutes while the skewers soak.
2. Whisk the peanut butter with sambal, brown sugar, 1 tbsp kecap manis, and warm water until it drapes off a spoon. Taste — it should ride the line between sweet, salty, and hot.
3. Thread the Chicken Thighs snugly onto the skewers.
4. Grill over medium-high, turning and basting with kecap manis, until charred at the edges and cooked through (165°F for poultry), 8–10 minutes.
5. Pile onto a platter with the Cucumber, drown in peanut sauce, and serve with lime and rice cakes or steamed rice.