Chicken Satay Sate Ayam From ‘The Indonesian Table

Ingredients

• For the satay:
• 1 pound plus 5 ounces (600 grams) boneless and skinless chicken thighs, cut into ¾-inch (2-centimeter) chunks
• 2 cloves garlic, grated
• 2 tablespoons kecap manis (sweet soy sauce)
• 1 tablespoon coconut oil or vegetable oil
• 1/2 teaspoon salt
• 1 lime, juiced
• For the peanut sauce:
• 2 to 3 red bird’s eye chiles, finely chopped
• 1/4 teaspoon salt
• 4 tablespoons unsweetened peanut butter, or a mix of peanut and cashew butter
• 2 to 3 tablespoons kecap manis (sweet soy sauce)
• 2 limes, juiced
• To serve:
• Crispy shallots (homemade or store-bought)
• 1 lime, sliced
• Steamed or compressed rice

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