Chicken On A Stick With An Asian Dip


Serves: 4
Total Calories: 291

Ingredients

FOR THE PASTE:
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon dried
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup canola oil

4 boneless skinless chicken breast halves, , about 6 ounces each

FOR THE DIPPING SAUCE:
1/2 cup soy sauce
2 tablespoons fresh lemon juice
2 tablespoons rice vinegar
1 tablespoon , minced green onion, (white part only)
1/4 teaspoon , crushed red pepper flake

Directions:

TO MAKE THE PASTE: In a medium bowl combine the garlic, onion, paprika, cumin, lemongrass, basil, thyme, salt, pepper, and cayenne. Whisk in the canola oil.

Rinse the chicken breasts under cold water and pat dry with paper towels. Cut into 1-inch chunks and add to the paste. Toss to coat evenly. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

TO MAKE THE DIPPING SAUCE: In a small bowl whisk together the sauce ingredients with 2 tablespoons water. Pour the sauce into individual serving bowls.

Thread the chicken chunks onto skewers. Grill over Direct Medium heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once halfway through grilling time. Serve warm with the dipping sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 291
Calories from Fat: 155

This Chicken On A Stick With An Asian Dip recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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