Soy Herb Glazed Chicken Satay

Name: Soy Herb Glazed Chicken Satay
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M1DT0H20M0.000S
Yield: 12 satays
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

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Level: Easy
Total: 1 day 20 min

Prep: 10 min
Inactive: 1 day
Cook: 10 min

Yield: 12 satays

Level: Easy
Total: 1 day 20 min

Prep: 10 min
Inactive: 1 day
Cook: 10 min

Yield: 12 satays

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.

My Private Notes

Show: Dinner: Impossible

Episode: Mission in the Mud

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