As we approach summer I start thinking about the grill. One of my favorite thing to make when we are having guests are marinated chicken sticks. I do many different ones, but this a real crowd pleaser.
The chicken is moist with no hint of that dried “grill” taste. The grill gives it a “smokey” flavor. I like to serve this with a slightly sweet asian peanut sauce. You can pour a little on the sticks when serving or put it on the side for dipping.
I usually serve these with a huge green salad with my favorite dressing.
- chicken - boneless 2/12 lbs
- garlic - 6 cloves
Garlic is a powerful antiviral, antibacterial, and natural antibiotic. Garlic produces a chemical called allicin which promotes the production of white blood cells which help fight against toxins.
- agave - 3 teaspoons
- tamari - 1/2 cup
- ginger - 4 teaspoons
Ginger is very high in antioxidants. This spicy root helps with digestion and stimulates the absorption and assimilation of essential nutrients to the body. Ginger also has a relaxing and cleansing effect on the body which helps to purge toxins.
- lime juice - 2 fresh squeezed
- sesame oil - 1/3 cup
- coriander - 4 teaspoons
- black pepper - 1 teaspoon
- himalaya salt - 1 teaspoon
Cut the chicken breasts into 2 inch cubes. Set aside.
Add all of the ingredients (minus the chicken) to a high speed blender and blend until mostly smooth.
Put the chicken in a shallow dish. Pour marinade on. Mix well. Make sure that the chicken is completely coated. Cover and put in the fridge for at least 2 hours.
When you are ready to cook, place the chicken on skewers. I usually use about 4 cubes per skewer.
Make sure the grill is hot.
Place on medium heat for @7 minutes a side.