LEMON-HERB CHICKEN SATAYS

LEMON-HERB CHICKEN SATAYS image

Categories Chicken

Number Of Ingredients 12

Ingredients:
12 large basil leaves
1/4 cup loosely packed flat-leaf parsley leaves
Small handful of chives, chopped (1/4 cup)
1 large or 2 small cloves garlic, smashed
Finely grated zest and juice of 1 lemon (about 2 tablespoons juice and 1 or 2 teaspoons zest)
1/4 cup olive oil
4 to 6 tablespoons white wine vinegar
1/8 teaspoon sugar
1/4 teaspoon salt
Freshly ground black pepper
1 1/4 to 1 1/2 pounds boneless, skinless chicken breast halves, cut into strips 1 inch wide, 5 to 6 inches long and 1/4-inch thick

Steps:

Directions: Combine the basil, parsley, chives, garlic, lemon zest and juice, oil, 4 tablespoons of the vinegar, the sugar, salt and pepper to taste in a blender. Puree until smooth, adding vinegar as needed to make a thick yet pourable marinade. Thread the chicken strips onto the skewer. Ideally, each skewer will have one strip of chicken, but smaller pieces may be threaded together if necessary. Use a silicone pastry brush to coat each skewer with the marinade, then carefully place the coated skewers in a large resealable plastic food storage bag (with the pointed ends facing in the same direction). Place the bag on a tray and seal; refrigerate for 30 minutes or up to 2 hours. Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill. When the grill is hot, arrange the marinated chicken satays on the grill, keeping the uncovered part of the skewers away from direct heat if possible. Close the lid and cook for 2 to 4 minutes, until the chicken starts to brown and the edges look done. Use tongs to turn the skewers over. Close the lid and cook for 2 or 3 minutes, until the chicken is cooked through. Serve warm or at room temperature.