Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
24 hr 20 min
Prep:
10 min
Inactive:
24 hr
Cook:
10 min
Yield:
12 satays
Level:
Easy

Ingredients

Directions

Combine all of the liquids with the sugar and jalapeno in a food processor or blender and pulse to combine. Add the fresh herbs: cilantro, basil, mint and parsley, then pulse to combine. 

Cook's Note: To pulse, the blender should be turned on to reach high speed, then turned off and on 10 to 12 times. 

Finally, add the garlic and pulse, as above, 3 more times. Remove the sauce from the mixer to a serving bowl. Cover and let rest in the refrigerator for 24 hours before using, if possible.

Heat a grill to medium heat. 

To make the satays, lay the chicken flat and skewer, in a weaving pattern, then coat with 1/2 of the soy herb glaze. Grill for 5 minutes per side. Remove the chicken from the grill to a serving platter and serve with remaining sauce.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Chicken with a Lemon Herb Sauce

Recipe courtesy of Food Network Kitchen

Lemon and Herb Marinated Grilled Chicken Thighs

Recipe courtesy of Anne Burrell

Grilled Chicken Breasts with Spicy Peach Glaze

Recipe courtesy of Bobby Flay

Lemon And Herb Roasted Chicken With Baby Potatoes

Recipe courtesy of Tyler Florence

Chicken Satay with Peanut Sauce

Recipe courtesy of Tyler Florence

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Soy-Garlic Glazed Cola Can Chicken

Recipe courtesy of Food Network Kitchen

Curried Chicken Satay with Fresh Mint-Soy Vinaigrette

Recipe courtesy of Wolfgang Puck

Vineyard Glazed Chicken

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories