These easy Mini Ginger Chicken Satay Skewers will become your new go-to party appetizer! With only 7 ingredients they’re surprisingly FULL of flavor and also gluten free!
The Goal To Tender Chicken
The words I fear most when preparing chicken is tough, dry, and flavorless.
I will be the first to say that I have overcooked chicken, under-seasoned chicken, and refused to marinate chicken.
And in the end, I am always kicking myself for not doing a few extra steps that will give any host a little peace of mind before their guests arrive!
These steps are:
- Buy the presliced chicken tenderloins
- Pierce lightly with fork or knife
- Marinate for at least a few hours
- Don’t overcook your chicken!
I now will always do these steps to make sure I serve tender, flavorful chicken every time!
Thickening Your Marinade
After marinating the chicken, the marinade will turn into your dipping sauce.
Make sure to bring the sauce to a boil to cook off any bacteria from the raw chicken and also whisk in the cornstarch!
The cornstarch is what will thicken the marinade turning it into a sauce!
If you find that your sauce becomes TOO thick, just add a little more water/soy sauce in equal parts.
If it does not thicken enough, boil a little longer. If still not thickened, add a touch more cornstarch until it is the consistency you want.
*If you do not have a whisk, get one or your sauce may have little lumps of cornstarch in it…NOT appealing! A fork just doesn’t cut it.
So here’s what I did…
These easy Ginger Chicken Satay Skewers will become your new go-to party food! With only 7 ingredients, they're quick to prepare but definitely not lacking flavor!
- 1 lb. Chicken Tenderloins
- 2 Tbsp Fresh Grated Ginger
- 1/2 Cup Soy Sauce (GF)
- 1/2 Cup Brown Sugar
- 2 Tsp. Fish Sauce
- 1 Freshly Squeezed Lime
- 1 Tbsp Cornstarch
- 1 Chopped Scallion *Optional
Slice tenderloins into thin pieces (in half) lengthwise. I was about to get 16 out of 1 pound but that will vary. Prick tenderloins lightly with a fork or knife. This helps to tenderize.
Add to large bowl, tupperware or large ziplock bag so marinade fully covers chicken. Don't use stainless steel! Cover and chill for at least 2 hours.
Remove chicken and skewer on desired skewer. If you do not have them, just serve without them!
Add marinade to small saucepan with cornstarch and bring to a boil for a few minutes. Turn off heat and transfer to small bowl for dipping. (The sauce should have thickened! If not, boil a little longer or add more cornstarch. If it is TOO thick, add a little water!)
While marinade thickens, heat your grill pan on high and grill skewers for about 5 minutes on each side. Serve with sauce on side and scallions over top.
These can be made head and kept warm in the oven! Serve with sauce drizzled OR on the side for dipping!