Grilled Tarragon Mint Chicken Saté

Garlic and ginger go so well in a marinade with fresh herbs and lemon juice.

1 dozen chicken tenderloins

1 dozen wooden skewers

Marinade

1 Tbsp fresh tarragon

1 Tbsp fresh mint

2 cloves garlic, halved

1/2-inch fresh ginger, peeled and halved

1/4 tsp crushed red pepper flakes, or to taste

2 Tbsp olive oil

juice of 1 lemon

Soak the skewers in water for at least 30 minutes. Place all marinade ingredients in a small food processor and mince. Transfer to a large bowl and mix with the oil and lemon juice.

Add the chicken to the marinade and mix well. Allow to marinate at least 30-60 minutes.

When ready to cook, heat grill to high. Skewer each tenderloin with a wooden skewer.

Grill on both sides, about 3-4 minutes or until cooked through and nicely browned. Protect the handle side of the skewers from burning, with a sheet of aluminum foil.

Serve on rice with hot sauce on the side if desired. Served 4.

Comments

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