Grilled Asian Herb Chicken Dippers

What You Need:

1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1/2 tsp cumin
1/2 tsp lemongrass
1/2 tsp basil
1/2 tsp thyme
1/2 tsp kosher salt
1/4 tsp pepper
1/8 tsp cayenne
1/4 C canola oil
4 chicken breasts, boneless, skinless and cut into 1 in chunks
1/2 C soy sauce
2 TBSP lemon juice
2 TBSP rice vinegar
1 TBSP green onion, green cut away and minced
1/4 tsp red pepper flakes

How to Make It:

Stir together the garlic powder, onion powder, paprika, cumin, lemongrass, basil, thyme, salt, pepper and cayenne in a large mixing bowl.


Gradually add the canola oil and whisk as you add to be sure the spices do not clump together.

Place the cut up chicken pieces in the bowl with the spices.

Toss to cover completely.

Cover the bowl and refrigerate 1 hour.

Heat the grill to medium temperature.

Place the chicken chunks on a bamboo skewer.

Grill 6 minutes, turn over and grill an addition 5 minutes.

In a small bowl stir together the soy sauce, lemon juice, vinegar, green onion and red pepper flakes.

Use the sauce for dipping.

If the dipping sauce seems too thick for your liking add a couple tsp of water. Be sure to stir well so the water doesn’t rest on the top.

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