Soy Herb Glazed Chicken Satay

  • Level: Easy
  • Total: 24 hr 20 min
  • Prep: 10 min
  • Inactive: 24 hr
  • Cook: 10 min
  • Yield: 12 satays
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1/2 cup soy sauce

3 tablespoons white balsamic vinegar

2 tablespoons lemon juice

1 teaspoon granulated sugar

1 jalapeno

1 cup assorted fresh herbs (recommended: cilantro, basil, mint and parsley leaves)

1 tablespoon minced garlic

1 1/2 pounds boneless, skinless chicken breasts, cut lengthwise into 12 slices


  1. 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. 
  2. Cook's Note: To pulse, the blender should be turned on to reach high speed, then turned off and on 10 to 12 times. 
  3. 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.
  4. Heat a grill to medium heat. 
  5. 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.
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