Ingredient List:
- 8–12 — Boneless Skinless Chicken Tenderloins
- 3 Tbsp — Lesley Elizabeth Shallot, Scallions & Leek Oil
- 3 oz — Raichlen’s Five Spice Rub
- 1 bottle — Trotters Spicy Roast Peanut Sauce
- 1 pkg — Fox Run 6″ Bamboo Skewers
- 1 — Jaccard
- 1 — Vacuvin
Instruction:
In the Vacuvin lightly cover the base with Roast Peanut Sauce. Take each piece of well chilled meat on a cutting board and trim any excess fat and tendon off. Then on the bone side of the meat only, use the Jaccard and make the penetrations ~ ½ to 3/4 of the way thru each piece. Taking care with the Jaccard, do not penetrate all the way to the skin side of the meat. Coat the chicken lightly with Leek Oil and then a light dusting of the Five Spice Rub, on all sides. Place each of the chicken pieces into the Vacuvin, and add alight coat of the Roast Peanut Sauce. Place the lid on the Vacuvin and pull a vacuum. Set the Vacuvin aside in the refrigerator for about an hour. Prepare your grill and any other dishes at this time.
Remove the chicken from the marinade, and skewer each tenderloin into a tight bunch. Preheat the grill to med heat (4–6 sec hand hold), and on the grill set the chicken breasts bone side down to lock and seal the punctured side, thereby trapping the moisture inside each piece. Sear each side on high direct heat for ~ 3 to 5 minutes, until both sides are well browned. Baste with additional Roast Peanut Sauce to build flavor as turning. Then set the skewers into a medium low heat zone (6–8 sec hand hold) for ~ 4 to 8 minutes, until meat has an internal meat temp of at least 165°…. Pull the chicken pieces to rest and then serve each skewered piece individually. You can drizzle a little of the Roast Peanut Sauce, as enjoying at the table, serve immediately.
Enjoy!!
