Chicken Satay with 1st Place Chicken Rub

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Chicken Satay w SYD Jailbird Championship Rub

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I was pleasantly surprised by exports of my new barbecue rubs to Asia. Apparently folks in Asia are using my Jailbird Chicken, Moola Beef, and All Purpose rubs in Asian dishes. My seasoning rubs are extremely versatile and I’ve been having fun with them at home when I grill and cook dishes from all over the world. Based on the increasing popularity of my seasonings for use in home cooking, I’ve decided to feature an Asian flair in this recipe post.

Just like there are many styles of American barbecue, there are many styles of Asian satay which are little skewers of marinated meat cooked over an open flame. You can be in Bali or Bangkok, or any city in Asia to see that satay is loved everywhere. It can be made from pork, chicken, beef, or other animal parts. Some are spicy, some are sweet, some are served with a peanut dipping sauce, and some are served with sweet soy glaze. Most folks in America have probably experienced satay in a Thai restaurant with the accompanying spicy sweet peanut sauce.

I’ve adapted my version to use ingredients readily available in grocery stores in America. If you can’t find lemon grass, you can substitute some lemon zest or skip it altogether. If you like it spicy, add some Sriracha Hot Sauce to the peanut sauce. You can also add Sriracha to spice up the marinade. If you can’t find coconut milk, just use yoghurt mixed with a little added sugar. The coolness of cucumber and the sweetness of red onions are the perfect supporting players to this chicken satay dish made with my 1st place USA barbecue chicken rub

  • Total Time: 2 hours 10 mins
  • Yield: 15 - 18 1x


Units Scale
  • 2 pounds boneless skinless chicken thighs, cut in cubes

Spicy Paste

  • 3 tablespoons SYD Chicken Rub
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 4 tablespoons brown sugar
  • 6 peeled shallots or 1/2 small onion peeled, rough chop
  • 2 stalks of lemon grass, white parts, rough chop
  • 4 tablespoon cooking oil
  • 1/2 cup coconut milk

Peanut Sauce

  • 1 tablespoon Thai Red or Thai Panang curry paste (or substitute with 2 tables of dry curry powder)
  • 4 tablespoons cooking oil
  • 2 tablespoon brown sugar
  • 1 teaspoon SYD Chicken Rub
  • 1/2 cup creamy peanut butter
  • 1/2 cup coconut milk
  • Bamboo skewers, soaked in water for an hour or overnight
  • Medium hot charcoal grill


  • 1 cucumber, cubed
  • 1 red onion, cubed and separated


  1. Pulse spice paste ingredient in a food processor into a smooth paste.
  2. Combine the chicken cubes and spice paste in a gallon resealable plastic bag and leave in fridge to marinate for at least 1 hour or overnight
  3. While chicken is marinating, prepare the sauce by sauteing the curry paste in oil. Once the curry paste becomes fragrant, add the brown sugar, peanut butter, and coconut milk. Simmer for 5 minutes. Add 3 tablespoons of water to thin the sauce to your liking. Add the SYD Chicken Rub to taste. Remove and keep warm.
  4. Thread chicken cubes onto wooden skewers Note: Should yield approx. 30-36 skewers. 2/person
  5. Barbecue over hot coals (medium heat) until cooked, basting with a bit of cooking oil (use a lemon grass stick, shredded on one end, if you want an authentic Asian basting brush) 5-6 minutes on each side.
  6. Serve with peanut sauce, cubed cucumbers and red onion pieces.
  • Author: Harry Soo
  • Prep Time: 2 hours
  • Cook Time: 10 mins
  • Category: Appetizer
  • Cuisine: Asian

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