Day 2: Chicken Satays

November 3, 2008

The purpose of Command of the Grill week is to promote the book “Command of the Grill”, whose proceeds benefit charities that support Marines. I’m not making any money off of this. You can read more here, or follow this link to purchase your own copy. This is a really easy way to support our troops. Semper Fi!

While I was thinking about using Disco’s Recipe on some different meats, this one seemed like a no brainer. Amy time I think about meat on a stick, I have to think about chicken.

The original recipe took third place in the MCBH Hawaii competition, and was concocted by Major Kevin McCoullough. I cooked it last year, and used a flank steak, just like the recipe wants. This year I figured, heck, let’s try it with some chicken.

The sauce is made up of Soy Sauce, Rice vinegar, and a host of other ingredients. This is one of the recipes that is only in the book. It’s also one of the recipes that I would have paid $10 for by itself.

The recipe calls for the meat to marinate for 20 to 30 minutes. I would go at least 3 – 4  hours, maybe even overnight. One other note, after the meat is removed from the marinade, the marinade is discarded. The next time I make this recipe, I’m going to boil the  marinade, and use it as a basting sauce. Although if you do so, remember that sugar burns really easy, so be careful.

The end result? Delicious. Really really delicious. It reminded me of Yakitori. I love the crispy pieces, and the sweet flavor. The next time I make this with chicken, I will make sure to let it marinate a good while longer, but it was really good the way it was.

Now, I know all of you steak lovers are yelling wondering where’s the beef. Don’t worry, this was the last of the alternate meats I used. All the recipes from here on out are with wonderful, delicious steak.

Also on Port 16:

Posted in Grilling, Command of the Grill, Charity