Serves: 4
Total Calories: 291
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.
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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