Try this Goddess Chicken Satay recipe, or contribute your own.
- Carbohydrate 102.1263221055 g
- Cholesterol 278.95930755 mg
- Fat 107.1611974125 g
- Fiber 7.48427426721727 g
- Protein 100.2212341515 g
- Saturated Fat 22.180666893 g
- Serving Size 1 1 recipe (680g)
- Sodium 3068.55238305 mg
- Sugar 94.6420478382827 g
- Trans Fat 18.1663744185 g
- Calories 1789 calories
Step-by-step
- Arrange chicken tenders in a single layer in a large glass or ceramic baking dish.
- Pour Goddess Dressing over tenders and toss to coat.
- Refrigerate and marinate for at least an hour and up to 24 hours.
- Skewer chicken tenders.
- If you are using bamboo skewers, make sure to soak them for at least an hour before skewering and grilling.
- Fire up grill and lightly grease the grilling surface.
- Grill chicken tenders 5 to 7 minutes for the first side, then flip and grill for 5 minutes more.
- Remove from grill and let cool 5 minutes.
- You can also broil these, 3 to 4 inches from heat source, for about the same amount of time as on the grill.
Swapping a commercial emulsion like Annie's green goddess for a traditional coconut and peanut base alters the fundamental chemistry of the marinade, trading toasted nut fats for herbaceous dairy or oil-based acidity. Herb-forward dressings rely heavily on soft components like tarragon, chives, and parsley, which require careful temperature control during high-heat cooking to prevent bitter charring. Professional kitchens frequently leverage bottled shortcuts when consistency matters more than scratch-made labor, provided the sugar content in the dressing remains balanced enough to avoid premature scorching on hot grill grates.
Poultry tenders demand precise handling when threaded onto wooden supports to ensure even thermal transfer across the entire surface area. Submerging bamboo sticks in cold water for a minimum of sixty minutes prevents them from igniting over direct flames, safeguarding the meat from acquiring a smoky, acrid off-flavor. Weaving the narrow strips tightly back and forth across dual parallel skewers prevents individual pieces from spinning when flipped, maintaining structural integrity throughout the cooking process.
Direct heat cooking requires a preheated, oiled surface registering medium-high to guarantee proper protein release and distinct grill marks without tearing the delicate muscle fibers. Cooking proceeds for five to seven minutes on the initial side until the exterior develops an opaque golden crust, followed by an additional five minutes after turning. Alternatively, placing the sheet pan three to four inches beneath an active broiler element yields comparable browning through radiant heat transfer.
Allowing protein to rest off the heat for five minutes redistributes internal juices, preventing moisture loss upon the first bite. High-acid marinades containing mayonnaise or oil bases tenderize meat efficiently within a twenty-four-hour window, but extended soaking beyond that threshold degrades texture into mealiness. Retaining this disciplined approach ensures optimal flavor penetration without compromising the natural bite of the poultry.
