Monday, February 21, 2011

Grilled Chicken Satay

If you doubled the marinade, brush more on after the meat is done, also does double-duty as a great dip OR drizzle over my Best Jasmine Rice. Interesting tidbit... I recently read, - satay - translates as "tripled-stacked" meat.


Prep time: 15 min | Marinate: 30 min | Grill: 15 min
Yield: 6 chicken skewers

Meat:
6 long wooden skewers, pre-soaked in water 20 minutes
6 chicken tender-loins, tendons removed, cut into long strips

Marinade: (So good, make double* and reserve half before marinating!)
2 Tbsp fresh cilantro, chopped
2 Tbsp green onion, minced
2 tsp garlic, minced
2 tsp ginger root, minced
1 fresh lime, juiced
1 Tbsp honey
1 Tbsp soy sauce
1 tsp cooking oil
1 tsp pure sesame oil
1/4 tsp black pepper
1/8 white pepper

1. THREAD (2-3) cut chicken strips onto the long skewers. Combine marinade in a 9x13-inch baking pan.
2. MARINATE skewered chicken for 30 minutes, turning often; for any longer, refrigerate until needed.
3. GRILL the marinated chicken, until no longer pink.
4. TRANSFER hot skewers into the cleaned pan; rest meat and keep warm under foil. Then enjoy!

Tip: Under cook any that you might want to reheat later, without over-cooking.

Warmly,
Sharon Anne

1 comment:

  1. This sounds good. I can see I need to go shopping!!!

    ReplyDelete

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