Soy Herb Glazed Chicken Satay
- Level: Easy
- Yield: 12 satays
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 82
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 14
- Cholesterol
- 41
- Sodium
- 613
- Total: 1 day 20 min
- Prep: 10 min
- Inactive: 1 day
- Cook: 10 min
Ingredients
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
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.