Thai-style Lemongrass Chicken Skewers

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Thai-style Lemongrass Chicken Skewers
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 30 min.
Ready in

Ingredients

for
4
For Chicken Kebabs
24 ounces boneless, skinless Chicken breasts
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon ground Black pepper
½ teaspoon Onion powder
½ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon crushed Red pepper flakes
0.333 cup olive oil
1 tablespoon Lime juice
1 small onion (peeled and finely diced)
¼ cup finely chopped cilantro
For Sweet Chili Dipping Sauce
¼ cup Rice wine vinegar
2 tablespoons Fish sauce
¼ cup hot water
2 tablespoons granulated sugar
1 Lime (juiced)
1 teaspoon garlic (minced)
1 teaspoon red Chili paste (such as sambal)
In addition
Lemongrass (stalks)
fresh Limes (to serve)
How healthy are the main ingredients?
Chicken breastsugarolive oilgarlicthymesalt

Preparation steps

1.
For Chicken Satay:
2.
Rinse the chicken under cold running water and pat completely dry with paper towels. Using a sharp knife, cut chicken lengthwise into strips 1/2-inch thick. Set aside.
3.
In a non-reactive bowl, combine dry ingredients, oil olive, lime juice and diced onion. Pour marinade into a large resealable plastic storage bag, add the chicken strips, reseal the bag and gently shake to coat the chicken. Marinate in the refrigerator for at least 2 hours or overnight.
4.
Prepare grill for direct grilling.
5.
Clean and trim the lemon grass stalks to a length of about 8-inches, and cut the tips diagonally to create a pointed angle.
6.
Thread the marinated chicken onto the lemon grass skewers. Grill the chicken, 2-3 minutes each side, or until cooked through.
7.
Serve with dipping sauce and lime wedges.
8.
For Sweet Chili Dipping Sauce:
9.
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until well combined. Pour into a small bowl and serve with chicken kebabs.