Photo: Asian Chicken Skewers Recipe
Ingredients
- 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
Directions
1. 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.
2. Drain the skewers and thread a piece of chicken onto each skewer. Place the skewers in a large nonreactive baking dish and rub with the marinade mixture. Cover and marinate in the refrigerator 1 to 2 hours.
3. Preheat a grill or grill pan over medium-high heat. Remove the skewers from the baking dish and discard the marinade. Cook the chicken, turning once, until well charred and cooked through, 4 to 6 minutes per side. Serve with your favorite dipping sauce.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By purplemento
on August 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I tried this to add something new to our weekly family barbeques. It was a hit. I didn't have cilantro so I skipped that and I used powdered garlic, but I had fresh ginger and sweet Maui onion grated into the marinade and it was delicious! I also only put a few shakes of hot sauce in it so my kids and mom could eat it (they don't like spicy. I tripled the recipe and just threw stuff in at will (no measuring and it was great. Be prepared to skewer these slimy things on the stick. It requires some effort to maneuver the strips on and off the skewer so that it cooks evenly and so it resembles the chicken sticks I am used to seeing in Asian restaurants. It was well worth it, though! I am also looking forward to using this marinade in all my future stir fry dishes! Chicken broccoli, chicken tofu, shrimp stir fry, etc.
By gwashington1961
Rockville, MD
on August 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Hi. I found this recipe to be perfect for a small version (12 each of a good recipe. I am very impressed with the marinade recipe. I must confess, I am less fond of dark meat - like Chicken Thighs. I am trying to use white meat - Chicken Breasts. I want to double or triple the wooden skewers (6" long to work after I have pre-soaked them prior to threading them with the chicken strips. I need to place them in containers with sides upon them, covering them with plastic wrap to prevent any oxidation! This will be a very tasty dish for your family and/or guests. Be sure to have an excellent dipping sauce available. (Any of your favorites will work well. Do not complicate it by serving 2 - 3 sauces. It might encourage people to hesitate and use both dips - which can make a mess, and encourage people to take more skewers!
By smcbrayer1_398778
Aberdeen, NC
on July 31, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
very good...no leftovers !
Read all 7 reviews