Sweet, savory and full of flavor: this satay with Kecap Manis Ikan is an easy way to bring bold taste to the table. Perfect for weeknights or on the BBQ.

Ingredients for 2-3 people
500g chicken thigh fillets
4 tbsp Kecap Manis Ikan
2 tsp sugar
3–4 cloves garlic
1 medium shallot
1 tbsp sriracha
1 red chili
1 tsp lime juice or rice vinegar
1 tbsp oil (optional, for juiciness)

Cut the chicken thigh fillets into cubes.

Put the Kecap Manis Ikan, sugar, garlic, shallot, sriracha, red chili, lime juice, and oil in a blender and blend until a smooth marinade is formed. Mix the marinade thoroughly with the chicken and let it marinate for at least 1 hour (preferably longer). Thread the chicken onto skewers and place them on a baking sheet.

Bake in a preheated oven at 200°C: flip them after 6 minutes and bake for another 6 minutes. Then set the oven to grill mode for 2–3 minutes for a caramelized edge.

You can also prepare the satay on the BBQ or fry it in a pan, whatever you prefer!