Asian Chicken Skewers

• 1/4 cup tightly packed cilantro leaves
• 1/4 cup vegetable oil
• 1 tablespoon Asian hot chili sauce, such as Sriracha
• 1 tablespoon light brown sugar
• 2 teaspoons soy sauce
• 1 to 2 cloves garlic
• One 2-inch chunk fresh ginger, peeled and roughly chopped
• 1 small onion, roughly chopped
• Kosher salt
• 1 pound boneless, skinless chicken thighs, cut into twelve 3 1/2 to 4-inch strips
• 1/2 cup prepared dipping sauce, such as cilantro chutney, sweet chili sauce or ponzu sauce
• Special equipment: Twelve 6-inch wooden skewers, soaked in water 30 minutes

1. 1.
2. Combine the cilantro, oil, chili sauce, sugar, soy sauce, garlic, ginger, onions and 1/2 teaspoon salt in a mini food processor or blender and process until smooth.
3. 2.
4. Drain the skewers and thread a piece of chicken onto each skewer.
5. Place the skewers in a large nonreactive baking dish and rub with the marinade mixture.
6. Cover and marinate in the refrigerator 1 to 2 hours.
7. 3.
8. Preheat a grill or grill pan over medium-high heat.
9. Remove the skewers from the baking dish and discard the marinade.
10. Cook the chicken, turning once, until well charred and cooked through, 4 to 6 minutes per side.
11. Serve with your favorite dipping sauce.

tightly packed cilantro, vegetable oil, chili sauce, light brown sugar, soy sauce, garlic, ginger, onion, kosher salt, chicken, dipping sauce, wooden skewers

Taken from www.foodnetwork.com/recipes/food-network-kitchens/asian-chicken-skewers-recipe.html (may not work)