Thai-style Lemongrass Chicken Skewers
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
4
- For Chicken Kebabs
- 24 ozs boneless, skinless Chicken breasts
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp ground Black pepper
- ½ tsp Onion powder
- ½ tsp cayenne pepper
- ½ tsp dried thyme
- ½ tsp crushed Red pepper flakes
- 0.333 cup olive oil
- 1 Tbsp 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 Tbsps Fish sauce
- ¼ cup hot water
- 2 Tbsps granulated sugar
- 1 Lime (juiced)
- 1 tsp garlic cloves (minced)
- 1 tsp red Chili paste (such as sambal)
- In addition
- Lemongrass (stalks)
- fresh Limes (to serve)
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.
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