The Lark's chicken satay Genghis Khan - Fox 2 News Headlines

The Lark's chicken satay Genghis Khan

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( - The Lark's chicken satay Genghis Khan


for the chicken
1 chicken, broken down into breast and thigh pieces that are approximately 1" x 1/2" in size, skewered on to bamboo skewers
1c hoisin sauce ( I prefer Koon Chun brand) thinned down with 1/4c water

chicken marinade Genghis Khan (recipe below)
for the chicken marinade:

1 c onions, chopped
2 T garlic chopped
3 T lemon juice
1/2 c honey
3T curry powder (madras)
1 1/2 tsp cayenne pepper, ground
2 tsp Colman
's mustard powder
2 tsp black pepper, ground
1c water


Combine all in a cuisinart. Process till smooth. Place chicken skewers in marinade overnight and up to 3 days. Hint: I use a gallon freezer bag to put the marinade in.

sea salt
black pepper
preheated grill or cast iron skillet

Remove chicken skewers from marinade and season with sea salt and black pepper. Place on preheated grill (or cast iron skillet if doing indoors). Let brown slightly on one side before flipping. Chicken should be just done and juicy approximately 2-3 minutes. Using a pastry brush glaze chicken with hoisin sauce and return to grill or oven till glaze is hot. Serve.

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