"A fragrant Thai style grilled chicken that can be served with Jasmine rice."
boneless skinless chicken breasts
( about 5 oz. each)
( metal or wooden, if wooden, soak first)
lime wedge, for serving
jasmine rice, cooked
Thai red curry paste
lemongrass, very finely chopped
Mix the marinade ingredients together in a large bowl. Cut the chicken into 1-inch cubes and add to the marinade. Turn to coat evenly, cover, and refrigerate for 2-3 hours or overnight.
Thread the marinated chicken onto the skewers and reserve the remaining marinade for basting. Cook the chicken on a prepared, medium-hot grill for about 7 minutes on each side, basting with the reserved marinade while cooking. Serve with lime wedges and jasmine rice.