Provided by The Food Channel

Recipe: Golden Dijon Spicy Chicken Satay

Posted online January 3, 2013 | 3:29 pm

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:

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.

Preparation

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

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