Chicken on a Stick! For some reason whenever this meal comes up I initially turn my nose up at it. However once it is done, I find it strangely satisfying. I don’t know if it is the simplicity, or the fact that it uses boneless/skinless chicken breasts. Whatever it is, I’m just glad I am able to work though my “issues” and enjoy it.
Chicken on a stick is essentially a chicken kebab…with just chicken…and a stick. The recipe comes from the most vaulted Weber “Red Book”.
Chicken on a Stick p.253
1 tsp granulated garlic
1 tsp granulated onion
1 tsp paprika
1/2 tsp cumin
1/2 tsp dried lemongrass
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp ground pepper
1/8 tsp cayenne
1/3 cup canola oil
In a medium boil combine all of the ingredients except for the canola oil. Once mixed, whisk in the canola. I took 3 boneless and skinless chicken breasts (stay with me!) and cut them up into 1 inch chunks. I then mixed the chicken breasts in with the paste. Actually in full disclosure, Zoe did all of this. I just showed up towards the end…
After the chicken marinated in the pate for about an hour, I threaded each piece onto a skewer while being incredibly careful not to gouge my hand…which I do every single time I make this. I have the puncture wounds to prove it.
With the chicken on the skewers place them on your grill over medium direct heat for approximately 10 – 12 minutes.
The Weber recipe calls for an Asian Dipping sauce. Since we were completely out of soy sauce, I opted for a tres sauce option: salsa verde (left over from the other night), creamy chipotle (also left over), and some really good BBQ sauce from the Weber Grill Restaurant. You, of course, can dip your chicken in whatever you like.