A satay business lives on consistency: same cube size, same marinade, same cooking time, every night. That starts with the chicken.
What satay sellers order
| Option | Notes |
|---|---|
| Plain cubes | Boneless thigh or breast, cut to your cube size — you marinate |
| Marinated cubes | Our turmeric–lemongrass satay marinade, or your recipe |
| Skewered | Ready to grill — ask us for the stick weight you need |
| Liver & gizzard | Cleaned offal for sate hati and perut |
Thigh or breast for satay?
Most satay sellers prefer thigh: its fat keeps the meat juicy over charcoal and it forgives a few extra seconds on the grill. Breast is leaner and cheaper per stick but dries out faster, so it suits sellers who grill to order. Many stalls mix both. We can cut either.
Planning your weekly order
As a rough guide, if each stick carries about 20–25 g of meat, 1 kg of boneless chicken makes around 40–50 sticks. Tell us your nightly stick count and we’ll help you work out a weekly volume. Read our satay planning guide →
Frequently asked questions
Which chicken cut is best for satay?
Thigh is the most popular because it stays juicy over charcoal. Breast is leaner and suits grilling to order. We can supply either, cut to your cube size.
Can you supply marinated, skewered satay chicken?
Yes. We supply satay chicken plain, marinated, or skewered and ready to grill.
How many satay sticks does 1 kg of chicken make?
At about 20–25 g of meat per stick, 1 kg of boneless chicken makes roughly 40–50 sticks. Actual yield depends on your stick size.
Related pages
Open a satay supply account
Tell us the form (live, fresh or frozen), cut, quantity and delivery location.