Chicken on a Stick

READY IN: 1hr 25mins
Recipe by ratherbeswimmin'

Excellent little kabobs with a yummy dipping sauce.

Top Review by treefly

Simple and yummy recipe. I will definitely make this again. Not too spicy for the kids either. Next time I will probably use chicken thighs over breast. That is a personal preference only, I find chicken breast very dry and just like dark meat better. Also, I made half the amount of dipping sauce and still had a lot left over. It is very salty so a little goes a long way.

Ingredients Nutrition

Directions

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

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