For me, the best way to cook chicken tenders is to make the satay. This meat easily absorbs flavors and doesn’t need too much time for marinating.
Satay is great as an appetizer or a party dish. Served with various dipping sauces these tiny kabobs would satisfy any tasting palette. Add some salad and side dish – and a quick and delicious light dinner is ready.
I started my satay journey with the Tai style. Then there were the Indian, Mediterranean, Georgian, Jamaican, Mexican, Brazilian, and so forth. They all are enjoyable, tender and flavorful kabobs.
The best way to cook the satay is, no doubt, to grill them. In winter, when I miss grilled food (and the satay, of course), I use my oven broil – the satay worth it. But today I’m enjoying them, spicy and juicy, right from the grill.
If your chicken tenders are large, cut them in half lengthwise or slightly diagonal.
In a large zipper bag or glass container, combine all the ingredients for the marinade. (You can taste the marinade and adjust the seasoning and spiciness to your taste). Add the chicken tenders and evenly coat them with the marinade. Keep the bag (or container) in a refrigerator for 2-4 hours.
Meanwhile, soak 8 (6-inch) wooden skewers in water at least for 1 hour before cooking.
Thread the chicken pieces onto the skewers, two tenders per stick. Discard the marinade.
Grill the kabobs on high heat until cooked through, for 3-4 minutes on each side.
Serve the satay with coconut rice and mango-cucumber salsa.
Cook with pleasure and enjoy the world!