Satay barbecue originates from Indonesia but it has been adopted and adapted in many Asian countries, particularly in Thailand.
This charcoal-grilled chicken barbecue is served with a delicious peanut sauce and pickled vegetable. It is very affordable and can be eaten at any time of the day.
Rather than describing one particular dish, the term satay actually refers to the method of cooking in which thin strips of marinated meat are threaded onto skewers and grilled. The skewers (usually made of bamboo) spread the meat effectively for cooking and make it easy-to-handle, for both grilling and eating.
Originally chicken was used, though nowadays anything including beef, pork, chicken, giant prawns and even fish fillets can be used. A vegetarian version of satay is made by slicing tofu to make appropriately sized strips and threading onto skewers (for this version of satay, tofu is frozen solid, then thawed in the refrigerator and later marinated and grilled).
In Chiang Mai, you can taste delicious Chicken Satay in one of the chicken-rice restaurants, located by the Three Kings Monument. This restaurant is open daily from 8 am to 3 pm.
