Chicken On A Stick

19 ingredients
10 steps

Ingredients

  • 4 boneless skinless chicken breast halves (each weighing about 6 ounces)
  • Paste
  • 1 teaspoon garlic granules
  • 1 teaspoon granulated onion
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried lemongrass
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon cayenne
  • 1/4 cup canola oil
  • Dipping Sauce
  • 1/2 cup soy sauce (low sodium if you are salt sensitive)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced green onion (white part only)
  • 1/4 - 1/2 teaspoon red pepper flakes

Directions

  1. 1
    To make the paste: In a bowl, mix together the garlic, onion, paprika, cumin, lemongrass, basil, thyme, salt, pepper, and cayenne.
  2. 2
    Whisk in the canola oil.
  3. 3
    Rinse the chicken breasts under cold water and pat dry.
  4. 4
    Cut chicken into 1-inch cubes; add to paste mixture.
  5. 5
    Toss to coat evenly; cover with saran wrap and refrigerate for 30-60 minutes.
  6. 6
    To make dipping sauce: Mix together the dipping sauce ingredients in a small bowl; add 2 tablespoons water and whisk to combine.
  7. 7
    Pour sauce into individual serving bowls.
  8. 8
    Thread chicken cubes onto skewers.
  9. 9
    Grill over direct medium heat for about 8-10 minutes or until juices run clear (turn once, halfway through grilling time.
  10. 10
    Serve warm w/ dipping sauce.

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