large basil leaves
cup loosely packed flat-leaf parsley leaves
Small handful of chives, chopped (1/4 cup)
large or 2 small cloves garlic, smashed
Finely grated zest and juice of 1 lemon (about 2 tablespoons juice and 1 or 2 teaspoons zest)
cup olive oil
4 to 6
tablespoons white wine vinegar
Freshly ground black pepper
1 1/4 to 1 1/2
pounds boneless, skinless chicken breast halves, cut into strips 1-inch wide, 5 to 6 inches long and 1/4-inch thick.
Combine the basil, parsley, chives, garlic, lemon zest and juice, oil, 4 tablespoons of vinegar, the sugar, salt and pepper to taste in a blender or small food processor. Puree until smooth, adding vinegar as needed to make a thick yet pourable marinade. Thread the chicken strips onto the skewer. Ideally, each skewer will have one strip of chicken, but smaller pieces may be threaded together if necessary. Use a silicone pastry brush to coat each skewer with the marinade, then carefully place the coated skewers in a large resealable plastic food storage bag (with the pointed ends facing in the same direction). Place the bag on a tray and seal; refrigerate for 30 minutes or up to 2 hours. Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450). If using a charcoal grill, light the charcoal or wood briquettes. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 to 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill. When the grill is hot, arrange the marinated chicken satays on the grill, keeping the uncovered part of the skewers away from direct heat if possible. Close the lid and cook for 2 to 4 minutes, until the chicken starts to brown and the edges look done. Use tongs to turn the skewers over. Close the lid and cook for 2 to 3 minutes, until the chicken is cooked through. Serve warm or at room temperature. Notes: The marinade goes a long way, so you can easily triple the amount of chicken without increasing the amount of marinade; if you need more liquid, just add a bit more olive oil and vinegar. Can also marinate the chicken in a bowl or pan first, and then put on skewers; either way is fine. Instead of grilling, can use oven’s broiler and flip the skewers midway through cooking.