Thai-Style Skewered Chicken

• 4 boneless skinless chicken breasts (about 5 oz. each)
• 8 skewers (metal or wooden, if wooden, soak first)
• lime wedge, for serving
• jasmine rice, cooked
• Thai Marinade
• 2 tablespoons Thai red curry paste
• 2 tablespoons ground coriander
• 3 tablespoons peanut oil
• 2 teaspoons ground cumin
• 2 teaspoons superfine sugar
• 2 stalks lemongrass, very finely chopped
• 2 limes, juiced

1. Mix the marinade ingredients together in a large bowl. Cut the chicken into 1-inch cubes and add to the marinade. Turn to coat evenly, cover, and refrigerate for 2-3 hours or overnight.
2. Thread the marinated chicken onto the skewers and reserve the remaining marinade for basting. Cook the chicken on a prepared, medium-hot grill for about 7 minutes on each side, basting with the reserved marinade while cooking. Serve with lime wedges and jasmine rice.

chicken breasts, skewers, lime, jasmine rice, marinade, red curry, ground coriander, peanut oil, ground cumin, sugar, stalks lemongrass

Taken from www.food.com/recipe/thai-style-skewered-chicken-474997 (may not work)