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