Grilled Chicken Kabob with Mango Tahini Sauce
Ingredients
- 1 Stalk Lemongrass
- 1 Tbsp Freshly Squeezed Lime Juice from 1 Lime
- 2 Tbsp Vegetable Oil
- 1 Tbsp Soy Sauce
- Bamboo skewers, soaked in water for about 30 mins prior to use
- 2 Tbsp Fish Sauce
- 2 Tsp Freshly Minced Garlic
- 2 Tsp Light Brown Sugar
- 1 lb Skinless, Boneless Chicken Breasts
FOR MANGO TAHINI SAUCE
- 2 Mangos
- 1 Tbsp Rice Vinegar
- 1 Tbsp Toasted Sesame Oil
- 1 Garlic Clove
- 2 Tbsp Tahini
- ½ Tsp Fresh Grated Ginger
Instructions
TO MAKE CHICKEN:
- In a bowl, vigorously whisk together lemongrass, oil, fish sauce, sugar, lime juice, soy sauce and garlic until smooth and well combined.
- Alternately, blend everything in a blender on high for 30 seconds.
- Pour marinade in a re-sealable plastic bag and add the chicken.
- Transfer bag to refrigerator and marinate for 1 to 2 hours, turning bag occasionally to marinate evenly.
- Remove chicken from the marinade and thread onto wooden skewers.
- Turn grill on to high, close the lid and let heat for 10 minutes.
- Open lid and turn heat down to medium high.
- Grill the chicken until browned on both sides and cooked through, about three minutes per side.
TO MAKE MANGO TAHINI SAUCE:
- Place all ingredients in a blender or food processor and process until smooth.
- Serve grilled chicken kabobs with fresh mango spears and mango tahini sauce.
- Optional: garnish with cilantro, red jalapeños and Thai chilies.
Categories: Appetizers, Lunch & Dinner
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