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Recipe courtesy of Food Network Kitchen

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Total:: 1 hr 50 min
Prep:: 10 min
Inactive:: 1 hr 30 min
Cook:: 10 min

Yield:: 6 servings

Level:: Easy

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

Directions

Special equipment: Twelve 6-inch wooden skewers, soaked in water 30 minutes

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.

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.

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.

Recipe courtesy Food Network Kitchens

My Private Notes

Name: Asian Chicken Skewers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 servings
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

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