Hi! My name is Chef Bryan with Chef Bryan’s Kitchen and we’re making chicken and salmon saut?s.
Right now, what we’re going to do is I’m going to show you how to skewer them and then we’re going to grill them. We have already cut them down. They’ve been sitting on our marinade for about 30 minutes. So what we’re going to do is we have these wooden skewers, and in most recipes you will see that they will ask you to soak them for a minimum of 45 minutes to an hour. I’ve seen as long as 24 hours in water to keep them from burning.
Well, we didn’t do that because I’m going to show you another way that you can grill them so you really don’t need to soak them. But now, we’re going to get into the skewering. We’re going to take our skewer and basically we’re just going to start at the thickest end and work up towards the thin end. Now, you want to stop the skewer before it goes through because basically, the idea behind this we’re going to eat them off the skewer so you want to make sure that they’re small enough or close enough to the tip to where you can eat them right off the skewer.
We’re going to go ahead and finish skewering up the chicken and then we’ll get in and start skewering the salmon. So, what we’re doing now as we finish the chicken, we’re going to go ahead and we’re going to skewer the salmon. Basically, you want to do the same thing. We’re just starting at one end working the skewer just until we can feel it come through the other end of the point with our finger and then we’re going to stop.
Now, in preparing the grill, like I said before, we didn’t soak the skewers. So what we’re going to do to keep the skewers from burning is we’re going to lay foil down the edge of the grill. Then when we lay the skewers over the foil, the direct heat will not hit them so they won’t burn. We’re going to take our foil. Basically, you want to fold. It doesn’t have to be very long and not so very wide. We’re going to fold it around about like this. You only need it to be wide enough for the length of the skewer.
Now, what we’re going to do is we’re going to put them on the grill. I’m just looking for color, so I’m going to lay them down, make sure the skewers are over the foil and I’m going to let them set on the grill until I get a nice grill mark on the actual salmon or chicken. Once I get the nice grill mark on, I’m going to turn them over and do the exact same thing. It shouldn’t take more than about 30 seconds to a minute to get those grill marks on them if the grill is hot.
If the grill is not hot when you put them on and it takes a while for the grill marks to appear on it, then there’s a good chance that your salmon and chicken will be done by the time they get the color on it. So, that’s just something that you’re going to have to take a look at when you are doing the process of the grilling. The lower the heat of the grill, the longer they’re going to stay on, the more they are going to cook.
So basically, what we’re going to do here is we’re just going to let them sit here until they get nice grill marks on both sides. Once they have the grill marks on both sides, we’re going to pull them off the grill, set them on a sheet pan or baking pan in a single layer. You don’t want to stock them up. You want them in a single layer and then we’re going finish them in the oven about 350 degrees, but I’d say no more than about 3 or 4 minutes.
We’ve just taken our salmon and chicken saut?s off the grill. We’ve got them laying in a single layer on our oven pans. And now, we’re going to put them right in the oven. They’re not going to need to be in the oven very long. Most of the cooking was done on the grill. Again like I said earlier, depending on the size and the thickness and how hot the grill was, that’s going to make the determination in terms of how long they’re in the oven. We want to make sure we don’t overcook them so you kind of want to keep a good close eye on them while they’re in the oven.
The salmon maybe a minute or two, the chicken maybe up to about 3 or 4 minutes. But like I said, not very long at all. So, what we’re going to do in the next clip when we come back is I’m going to show you how to platter this in a couple of different ways and I’m going to talk about the sauce that we’re going to serve with them which is going to be Thai chili glaze.
