Golden Dijon Spicy Chicken Satay

Published 05/07 2013 09:05AM

Updated 05/17 2013 12:18PM

Ingredients

  • 2 cups Cattlemen's Carolina Tangy Gold BBQ Sauce
  • 1 cup Frank's RedHot Sweet Chili Sauce
  • 1/4 cup French's Dijon Mustard
  • 4 teaspoons fresh lime juice
  • 40 thinly pounded chicken satays (white meat)*
  • Olive oil, as needed
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons garlic, minced
  • Scallions, chopped, as needed for garnish
  • Bamboo skewers, soaked in water

Prep Time:

20 minutes

Cook Time:

5 minutes

Serves:

20

For this festive appetizer, we grilled juicy marinated chicken tenders skewered on bamboo sticks, and basted them with a tangy-sweet honey mustard BBQ sauce spiked with sweet chili sauce. Simply delicious! 

Why Try? The perfect appetizer for entertaining, these sizzling-hot glazed chicken skewers turn any gathering into a special event!

Foodie Byte: Soak bamboo skewers in water for 1 hour to prevent burning on the grill. We like to prepare these skewers ahead so we can relax and enjoy the party; pound chicken tenders, marinate and thread on bamboo skewers the day before serving. Then simply grill and baste with sauce to serve.

Recipe complements of French’s Foodservice.

Preparation

  1. To make the satay sauce, combine Gold, Sweet Chili, Dijon and lime juice. Set aside until needed.
  2. Marinate satays in olive oil, salt, pepper and garlic for 1 hour, refrigerated.
  3. Grill satays, generously brush with sauce (at room temperature or slightly warm) and garnish with scallions.
  4. *Thread chicken on pre-soaked skewers

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