Preparation Time: 10 minutes

Cook Time: 10 minutes

Cut: Boneless chicken


Wet Rub
1 tsp EACH granulated garlic and granulated onion
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp dried lemongrass (or 1 1/2 tsp minced fresh lemongrass)
1/2 tsp EACH dried basil and thyme
1/2 tsp ground black pepper
1/2 tsp Kosher salt
1/8 tsp cayenne pepper
2 tbsps lime juice
1/4 cup canola oil

1 lb chicken breast filets
15-20 large skewers (soak 30 minutes if bamboo)

Asian Dip
1/2 cup soy sauce
2 tbsps EACH lime juice and rice vinegar
1 tsp sesame oil
1 tbsp minced green onion


In a large bowl, combine wet rub ingredients and whisk until smooth. Add chicken filets and stir until chicken is well coated with rub. Cover and refrigerate 30-60 minutes.

In a bowl, stir together all Asian Dip ingredients. Refrigerate until needed.

Preheat grill or broiler on medium. Thread 1 filet onto each skewer.  Cook skewers for about 3-5 minutes per side. Remove from heat and serve with Asian Dip.

Make Ahead Tip: Once the chicken is on the skewers it can be frozen for up to 3 months.  Put skewers in a single layer on a foil lined baking sheet.  Once frozen, peel all the skewers off the foil and re-wrap them tightly in foil.  Thaw in the fridge then grill or broil.

Substitution: If you can’t find chicken filets, use 1 lb boneless skinless chicken breasts sliced lengthwise in 3/4 inch strips.