Chicken Satay

In a large bowl, whisk 1/4 cup peanut sauce with the kecap manis, oil, lime juice, salt, and lime leaves until combined. Season to taste with additional kecap manis, lime juice, and salt as needed. Add chicken to marinade and toss to evenly coat. Cover bowl tightly with plastic wrap and marinate in the refrigerator for at least 1 hour and up to 1 day.

Thread 4 to 5 chicken pieces onto each skewer, packing them together tightly at the pointed end. Repeat with remaining chicken and skewers; reserve leftover marinade for basting.

Open grill's bottom vent completely. Light large chimney starter 2/3 filled with charcoal briquettes (about 4 quarts). When top coals are lit and partially covered with grey ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and open lid vent fully, and allow to preheat for 5 minutes. Alternatively, set the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Working in batches if needed, place chicken skewers over hot side of grill and cook, turning often and basting occasionally with reserved marinade, until cooked through and lightly charred, 5 to 8 minutes. Transfer cooked satay to a plate or rimmed baking sheet and cover with aluminum foil while grilling the remaining skewers.

Arrange satay on a large platter with shallots, cucumber, and lontong, if using. Drizzle satay with peanut sauce and kecap manis. Sprinkle with fried shallots. Serve immediately with a small bowl of peanut sauce for dipping.