Smoked Chicken Satays or "Chicken on a Stick"
Thin chicken tenders brined, coated with mayonnaise and rub, threaded onto skewers and smoked.
Servings 5 servings (estimated)
Ingredients
Chicken
- 20 chicken breast tenders about 1/4 inch thick; two packages of 10 in the article
- ¼ cup real mayonnaise Hellmann's or Duke's
- ¼ cup Jeff's original rub
- Jeff's original barbecue sauce for serving
Brine
- ½ gallon water
- ½ cup kosher salt
- ½ cup light brown sugar dark brown also works
Instructions
- Dissolve kosher salt and brown sugar in the water. Place chicken in a zip-top bag set in a bowl, cover with brine and refrigerate for 2 hours.
- Drain the brine. Coat chicken with mayonnaise, then mix in about 1/4 cup rub until coated evenly.
- Push a skewer through the center of each strip lengthwise. Arrange on a rack or grill pan and refrigerate until the smoker is ready.
- Prepare the smoker for about 240°F using hickory. Place the chicken in the smoker.
- Begin checking after 25 minutes. If needed, continue checking every 5 minutes until the center reaches 165°F. Thin pieces cook quickly, so avoid overcooking.
- Serve with barbecue sauce brushed on or on the side. For an optional grilled finish, smoke about 15 minutes, then grill a couple of minutes per side while checking the same finish temperature.
Notes
The article estimates 25–30 minutes smoking time for 1/4-inch-thick strips; thickness and temperature affect timing. The new card omits rinsing raw chicken. The stated batch makes about 20 skewers. The stated yield is about 20 skewers; the serving estimate assumes about 4 skewers per person.