Ingredients
- Spice Paste:
- 1 shallot, minced
- 2 tsp. minced garlic
- 2 tsp. minced jalapeño chile
- 1 Tbsp. minced fresh ginger
- 1 tsp. coriander
- 1 Tbsp. lemon zest
- 1 Tbsp. lemon juice
- 1 Tbsp. sesame oil
- 2 Tbsp. vegetable oil
- ½ tsp. salt
- ½ tsp. pepper
- Chicken:
- 1½ lbs. boneless, skinless chicken breasts, cubed
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Instructions
- Soak bamboo skewers in cold water for at least 10 minutes.
- Mash the spice paste ingredients using mortar and pestle or blender to form a wet paste.
- Place chicken on skewers and rub with paste, coating evenly. Place in a covered dish in the refrigerator and marinate (2-12 hours).
- Place oven rack in the top position and heat broiler to high. Place chicken on a baking sheet and cook until no longer pink in the center, turning once halfway through cooking (8-10 minutes).