Sate Ayam

Ingredients

• 400 g Chicken Thigh
• 4 tbsp Kecap Manis
• 1 tsp Coriander
• 0.5 tsp Cumin
• 0.5 tsp Turmeric
• 5 pcs Garlic
• 1 pcs Lime
• 1.5 tsp Kosher Salt
• 1.3333333333333333 tbsp Peanut Oil
• 80 g Roasted Peanuts
• 1 tbsp Sambal Oelek
• 150 ml Coconut Milk
• 2 tsp Palm Sugar
• 80 ml Water
• 2 tbsp Fried Shallots
• 0.5 pcs Cucumber

Method

1. In a bowl, combine {chicken_thigh} with {kecap_manis}, {coriander}, {cumin}, {turmeric}, {garlic}, {lime}, {kosher_salt}, and {peanut_oil}. Mix well and marinate in the refrigerator until the chicken smells aromatic and deeply seasoned.
2. In a mortar or small blender, grind {roasted_peanuts} with {garlic}, {sambal_oelek}, {palm_sugar}, and {kosher_salt} to a coarse paste so the sauce keeps some texture.
3. In a small saucepan over medium heat, warm {peanut_oil}, add the peanut paste, and stir until fragrant. Pour in {coconut_milk}, {water}, and {kecap_manis}, then simmer until glossy and thick enough to coat a spoon. Taste and brighten with more {lime} if needed.
4. Thread the marinated {chicken_thigh} onto skewers without packing too tightly so the heat can circulate and the edges char instead of steam.
5. Grill the skewered {chicken_thigh} over high heat on a grill pan or charcoal grill, turning often and brushing with a little {kecap_manis}, until lightly charred, caramelized, and an instant-read thermometer reaches 74C at the thickest point.
6. Rest the grilled {chicken_thigh} briefly so the juices settle and the glaze clings instead of running off.
7. Arrange the rested {chicken_thigh} with the warm peanut sauce, then finish with {fried_shallots}, a squeeze of {lime}, and {cucumber} for cool crunch.