Ingredients
-
2
-
1
-
1
-
2
-
2
-
2
-
1/2
-
1
-
1
-
1
-
-
-
-
-
Directions
Lemon Herbed Chicken Satay, This is one of my favorite recipes for the grill Serve with fresh fruit and all your favorite summer salads Leftovers make a wonderful chicken salad
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Steps
|
1
Done
|
Remove Any Fat or Gristle from the Chicken. |
|
2
Done
|
Cut the Chicken on the Bias Into 1/4-Inch-Thick Slices. |
|
3
Done
|
Place the Slices in a Glass Baking Dish. |
|
4
Done
|
in a Bowl, Stir Together the Lemon Juice, Oil, Brown Sugar, Soy Sauce, Garlic, Onion, Cumin, Coriander, Ginger, and Salt and Freshly Ground Black Pepper. |
|
5
Done
|
Pour the Marinade Over the Chicken, Turning It in the Sauce Until It Is Well Coated. |
|
6
Done
|
Cover the Dish With Plastic Wrap and Refrigerate at Least 8 Hours or Preferably Overnight. |
|
7
Done
|
Soak 8 10-Inch Bamboo Skewers in Cold Water For 20 Minutes. |
|
8
Done
|
Thread the Chicken Pieces Over the Skewer, Pushing the Meat Up So That You Can Fit 2 to 3 Pieces on Each. |
|
9
Done
|
Carefully Place the Skewers on a Grill Grid That Has Been Sprayed With a Vegetable Spray and Cook Through. |
|
10
Done
|
Arrange the Skewers on a Platter and Serve Chicken at Once. |
