41 The best Sate Ayam--Chicken Satay (Without the Peanut Sauce) delicious and handy!

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No wonder this dish is popular throughout Southeast Asia! Sate ayam Madura is probably what comes to most people's mind when sate/satay is mentioned. Indonesia has a lot of sate/satay varieties, but this is the default when no other additional information is supplied.

You need skinless, boneless chicken breasts, cubed.
Provide salt.
You need Crushed black pepper.
You need lemon juice.
Provide oil.
You need to prepare honey mixed with 1 tsp water.
Provide onion (I used red onion).

Short Tips:

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Mix cubed chicken with salt, crushed black pepper, lemon juice, and oil. You can marinate them in the fridge for an hour or so. (I skip this part).
Cube the onions. Prepare your skewers. I use a frying pan for this, but if you want to grill the satays, make sure to soak the skewers for at least half an hour..
Heat the pan (medium heat). Arrange the satays on the pan. Brush with honey mixture. Add more honey mixture when necessary. Flip the satays when the bottom parts have caramelized..

To make the marinade: Put the candlenuts, garlic, chilies, and a little salt in a mortar and grind with a pestl Satay (/ ˈ s ɑː t eɪ / SAH-tay, in USA also / ˈ s æ t eɪ / SA-tay), or sate in Indonesian and Malay spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the. You can make a proper peanut-satay sauce without using peanut butter. This was one of the quick fire recipes we picked up the last time we visited Bangkok, all too long ago now, from the gorgeous May Kaidee. She used it as a dip for vegetarian spring rolls (the uncooked type), and who am I.

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