Recipe courtesy of Robert Irvine
24 hr 20 min
10 min
24 hr
10 min
12 satays


  • 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


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.

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