Satay spice blend seasoning powder and top 5 tips For cooking ultimate satay chicken
Satay, an exquisite culinary dish loved by many across the world. Its glorious, chargrilled taste complemented with an array of herbs and spices to season, makes for the ideal appetizer no matter what the occasion.
‘Satay’ or ‘sate’ in Indonesian spelling is essentially skewered meat served with sauce. Though satay chicken is the most popular version of the dish, historically it has also been served with sliced goat, mutton, fish, pork, or beef.
The food has become so popular you can see a street vendor selling it in Indonesia, a Thai restaurant serving it in New Zealand, and many people choosing to make versions of the dish at home. It truly is a meal that has stood the test of time.
While traditionally cooked in a fire pit the Indonesians developed a series of methods to ensure that the meat was cooked to perfection each time. We have scoured the internet for these tips and collated them for you. Follow these tricks next time you cook your satay chicken, and you will never go wrong.
Keep the skin on
Apart from making the meat taste much better, this little trick helps your satay stay insulated while cooking, making for a juicy and tender final product.
Season, season, season
One of the biggest mistakes that people make is not seasoning the chicken satay enough. We recommend being generous with your Leena Spices Satay Seasoning. You can add salt.
Preheat your element to medium-high heat
Chicken cooks perfectly at a lower heat. Whether using a charcoal or gas BBQ, test the heat by placing your open palm about 15cm above the element. If you can hold it there for 5 seconds, you’re golden.
Brown chicken pieces skin side down.
If you want your chicken to be crispy brown, then always cook skin side down first and always cook longer than you think you should. When you think enough time has elapsed, do a couple more minutes to be safe.
Use your BBQ as an oven
This will help the chicken cook all the way through without drying it out. For more recipes CLICK HERE