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…
Here are some other chicken recipes you can serve on skewers!
Mini Ginger Chicken Satay Skewers
Ginger Chicken Satay Skewers
- 1 lb. Chicken Tenderloins
Ginger Soy Marinade
- 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.