These satay chicken sticks require no peanut sauce just our easy, tasty Satay Chicken Spice Rub which is a breeze to make you most likely have the spices in your cupboard right now.
One of our local butcher’s sold these Chicken Sticks with a dry Satay rub coating, they were so delicious I wanted to make them myself. After a bit of experimenting I came up with a combination of spices that is pretty close to his satay chicken sticks.
Easy Satay Chicken Sticks
This is so easy, with 1 1/2 teaspoons each of Coriander, Cumin, Turmeric, Paprika, Ginger, Curry Powder, Salt, 3/4 teaspoon of Chilli powder, 2-3 teaspoons of brown sugar and a small of Panko breadcrumbs.
I use chicken breasts and slice them thin, so they are quite flat and easy to cook (they go further too). I get around 5-6 chicken sticks out of each breast which makes them around $1 each (at the time of writing this article).
Once I’ve cut the chicken into thin slices, I thread them onto a skewer keeping them flat with no bunching up. I then sprinkle some of the spice mix into a tray and lay down a row of chicken skewers then repeat the process until there are no chicken sticks left.
Now just spin them over on top of each other to make sure every side is coated with the Dry Satay Spice Rub mix and cover with cling film and place in the fridge (ideally overnight) if you can. Anywhere between 4 hours to 12 hours is ideal.
Now roll them in breadcrumbs to give them a dry look and feel and you are ready to cook.
Pretty much all that’s left to do is cook the satay chicken sticks how ever you like. I like to grill them to get a bit of smoke flavour otherwise just on the BBQ plate with a little glug of olive oil.
A few minutes on each side and they are pretty much ready to eat, if you want to be extra careful use a meat thermometer and remove from the grill when they are around 70°C.
That’s it, eat and enjoy.
The best grilled satay chicken sticks you will ever come across.
- 2 ea chicken breasts
- 1 1/2 tsp coriander or cilantro
- 1 1/2 tsp cumin
- 1 1/2 tsp turmeric
- 1 1/2 tsp paprika
- 3/4 tsp chilli powder more or less to taste
- 1 1/2 tsp sea salt
- 2-3 tsp brown sugar
- 1 1/2 tsp ginger
- 1 1/2 tsp curry powder adjust to taste
- 1/2 cup panko breadcrumbs
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Cut chicken breasts into flat strips (around 1cm thick) and thread onto skewers. Should around 5 chicken sticks from each breast.
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Mix all the spices together (except for the Panko breadcrumbs) and coat chicken sticks on all sides.
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Cover the satay chicken sticks with a lid or cling wrap and place in the fridge for minimum 4 hours.
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Remove from fridge and coat in the panko breadcrumbs and then cook in a pan or grilled on the BBQ. Just whack in a glug of olive oil and grill till cooked.
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