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Ginger Lime Chicken Skewers

By Chris Capell

Boneless skinless chicken breasts are one of the most popular cuts of meat out there, and also one of the most flexible to cook with. One of my favorite things to cook is chicken skewers or kabobs. I really like the additional surface area of the chicken when it is cut up…which translates into additional crust and more complete penetration of the marinade. This ginger/sesame/lime treatment is a simple concoction with a complex and wonderful flavor.

Ingredients

Print Recipe

Chicken:

2 boneless skinless chicken breasts
Dizzy Pig® Tsunami Spin: enough for a nice crust ^***

Marinade:

2 Tbsp sesame seeds
2 Tbsp Chinese oyster sauce (use gluten-free oyster sauce to keep recipe gluten-free)
2 Tbsp peanut or vegetable oil
1 Tbsp Dizzy Pig® Tsunami Spin seasoning
1 Tbsp turbinado sugar
1 Tbsp fresh finely chopped ginger
Juice from half a lime

^***Tsunami Spin pairs best with the flavors in the marinade, but Raging River, Dizzy Dust or Jamaican Firewalk would also complement the marinade well.

Directions

Slice chicken into strips, and place in bowl or non-reactive container.
Mix marinade ingredients together.
Pour marinade onto chicken and toss well. Refrigerate for 30-90 minutes.
Carefully fold chicken strips and thread onto skewers, using care not to compress the pieces to tightly. The tighter it is the longer it takes to cook, and you don’t end up with as much of the magic crust.
Lightly dust with Tsunami Spin Dizzy Pig seasoning.
Grill at 400-600°F for 4-8 minutes on each side. They only take a few minutes per side, so you have limited time to build up your crust. A lower fire will result in a paler and less flavorful product, and the chances are higher that you will overcook the meat while you wait for some good color. A good hot fire in the 400-600°F degree range should give you some nice color and crust just about the time the middle is done. Depending on the heat of your fire and the thickness of your kabobs, they should take approximately 4-8 minutes per side. Once they are firm to the touch, or 160-165°F internal, they are ready to come off!!
Chicken is done when the internal temperature is between 160-165°F degrees.