I'm having a party for the 4th of July, and I'm going with a melting pot theme. Corny, I know....but I'm trying to make a menu of samples from around the world.
One thing I want to try is chicken satay. Because I'm doing many dishes, I want to get as much done ahead of time as possible. So I was thinking that maybe I could skewer the chicken, freeze it on a sheet pan, then put it in a freezer bag. Then, the day before, thaw them in the fridge, and marinate them in the morning.
I'm a little unsure of whether this is a good idea, though. Will the skewers expand in the freezer? Will the chicken leach some off flavor from the skewers? I don't know....I honestly don't even use skewers much. I want to save time, but I don't want to sacrifice the chicken.
Also, I had some very dry satay recently, and it ruined it for me. I want the chicken to be juicy, and the best cure for dry chicken seems to be a brine. But the marinade has lots of soy sauce in it. Will that do the same job for me, or should I add more salt? Or, could I brine the chicken before skewering and freezing it?
I hope that's not too many questions!
Any and all help will be appreciated.