Chicken On A Stick

Total Time: 1 hr 25 mins Preparation Time: 1 hr 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (each weighing about 6 ounces)
• 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
• 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 ( part only)
• 1/4-1/2 teaspoon red pepper flakes

Recipe

• 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.