Directions:
- To make the paste: In a bowl, mix together the garlic, onion, paprika, cumin, lemongrass, basil, thyme, salt, pepper, and cayenne.
- Whisk in the canola oil.
- Rinse the chicken breasts under cold water and pat dry.
- Cut chicken into 1-inch cubes; add to paste mixture.
- Toss to coat evenly; cover with saran wrap and refrigerate for 30-60 minutes.
- To make dipping sauce: Mix together the dipping sauce ingredients in a small bowl; add 2 tablespoons water and whisk to combine.
- Pour sauce into individual serving bowls.
- Thread chicken cubes onto skewers.
- Grill over direct medium heat for about 8-10 minutes or until juices run clear (turn once, halfway through grilling time.
- Serve warm w/ dipping sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.18 Kcal (1655 kJ) | ||
| Calories from fat | 187.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.87g | 32% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 3038.17mg | 127% | |
| Potassium | 780.87mg | 17% | |
| Total Carbs | 3.87g | 1% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 51.41g | 103% | |
| Vitamin C | 4mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 28.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 129.19 Kcal (541 kJ) | ||
| Calories from fat | 61.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 32% | |
|---|---|---|---|
| Cholesterol | 45.52mg | 46% | |
| Sodium | 993.19mg | 127% | |
| Potassium | 255.27mg | 17% | |
| Total Carbs | 1.27g | 1% | |
| Sugars | 0.38g | 5% | |
| Dietary Fiber | 0.26g | 3% | |
| Protein | 16.81g | 103% | |
| Vitamin C | 1.3mg | 7% | |
| Iron | 0.4mg | 7% | |
| Calcium | 9.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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