Chinese Five-Spice Chicken Satay
For the Marinade:
juice and zest from 1 lime
1/2 tbsp Chinese five spice
2 tbsp soy sauce
2 garlic cloves, minced
1 tsp fresh ginger, peeled and minced
1 tsp brown sugar
1 1/2 1bs chicken tenders kosher
salt and freshly cracked black pepper
bamboo skewers, soaked in water for at least 1 hour
PROCEDURE
Combine all ingredients for the marinade in a bowl. Whisk to combine thoroughly. Pour marinade into a large sealable plastic bag. Place chicken into bag with marinade. Seal bag, removing as much air as possible. Shake up contents of bag to ensure all surfaces of chicken are exposed to the marinade. Allow chicken to marinate for 2-4 hours, refrigerated.
Place 1 chicken tender on to 1 soaked skewer, skewering the tender down the middle length-wise. Repeat this process with all chicken tenders. Season all sides of skewers with kosher salt and freshly cracked black pepper.
Grill chicken over med-high heat for about 3 minutes per side, or until just cooked through. Serve hot and enjoy!
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