Satay is made all across Asia. It probably originated in Indonesia or Java but can be found in being cooked by street vendors and upscale restaurants in Thailand, Indonesia, Malaysia, Singapore, and even China, Japan, and most Thai restaurants in the US. Usually it is small wooden skewers of chicken, pork, goat, or beef strips, even tofu, coated with a spice blend or marinated, grilled hot and fast til it is slightly charred, and served with a dipping sauce, often peanut based.
Many satays are made by pounding the chicken flat and thin but they overcook and are dry. I leave mine thick and watch them with a thermometer.
Here’s a recipe for the Satay Spice Blend.
Satay Spice Rub
- 2 teaspoons turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon dark brown sugar
- 1 teaspoon chile powder
- 1 teaspoon ginger powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon finely ground black pepper
- 1 teaspoon Morton coarse kosher salt
- 5 boneless chicken breasts
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Make the blend. Dump everything into a bowl and mix them together. Store in a tightly sealed jar in a dark place.
- Use the blend. Pound the boneless meat into strips about 1/2 inch thick and 4 inches long. This is thicker than most other recipes, but insures tender and juicy meat. Try to pound them flat so they cook evenly. Then sprinkle them with the Satay Spice Rub.
- Grill them over high heat, lid open, turning often so they don't burn, until they are 160F.