Preparation Time: 10 minutes

Cook Time: 10 minutes

Cut: Boneless chicken


Wet Rub:
1 tsp (5 ml) EACH granulated garlic and granulated onion
1 tsp (5 ml) paprika
1/2 tsp (2.5 ml) ground cumin
1/2 tsp (2.5 ml) dried lemongrass (or 1 1/2 tsp minced fresh lemongrass)
1/2 tsp (2.5 ml) EACH dried basil and thyme
1/2 tsp (2.5 ml) ground black pepper
1/2 tsp (2.5 ml) Kosher salt
1/8 tsp (0.75 ml) cayenne pepper
2 Tbsp (30 ml) lime juice
1/4 cup (60 ml) canola oil

1 lb (450 g) chicken breast filets
15-20 large skewers (soak 30 minutes if bamboo)

Asian Dip:
1/2 cup (125 ml) soy sauce
2 Tbsp (30 ml) EACH lime juice and rice vinegar
1 tsp (5 ml) sesame oil
1 Tbsp (15 ml) minced green onion


 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.

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

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.