Chicken On A Stick

• 4 boneless skinless chicken breast halves (each weighing about 6 ounces)
• Paste
• 1 teaspoon garlic granules
• 1 teaspoon granulated onion
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon dried lemongrass
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon cayenne
• 1/4 cup canola oil
• Dipping Sauce
• 1/2 cup soy sauce (low sodium if you are salt sensitive)
• 2 tablespoons fresh lemon juice
• 2 tablespoons rice vinegar
• 1 tablespoon minced green onion (white part only)
• 1/4 - 1/2 teaspoon red pepper flakes

1. To make the paste: In a bowl, mix together the garlic, onion, paprika, cumin, lemongrass, basil, thyme, salt, pepper, and cayenne.
2. Whisk in the canola oil.
3. Rinse the chicken breasts under cold water and pat dry.
4. Cut chicken into 1-inch cubes; add to paste mixture.
5. Toss to coat evenly; cover with saran wrap and refrigerate for 30-60 minutes.
6. To make dipping sauce: Mix together the dipping sauce ingredients in a small bowl; add 2 tablespoons water and whisk to combine.
7. Pour sauce into individual serving bowls.
8. Thread chicken cubes onto skewers.
9. Grill over direct medium heat for about 8-10 minutes or until juices run clear (turn once, halfway through grilling time.
10. Serve warm w/ dipping sauce.

chicken breast halves, garlic, onion, paprika, cumin, dried basil, thyme, kosher salt, fresh ground black pepper, cayenne, canola oil, dipping sauce, soy sauce, lemon juice, rice vinegar, green onion, red pepper

Taken from www.food.com/recipe/chicken-on-a-stick-118425 (may not work)