Asian Chicken Skewers

Ingredients

• 0.5 cup dipping sauce sweet such as cilantro chutney, chili sauce or ponzu sauce prepared
• 1 tablespoon asian chili sauce such as sriracha hot
• 0.3 cup tightly cilantro leaves packed
• 1  ginger fresh chunk peeled roughly chopped
• 1 cloves garlic 
• 6 servings kosher salt 
• 1 tablespoon brown sugar light
• 1 small onion roughly chopped
• 1 pound chicken thighs boneless skinless cut into twelve 3 1/2 to 4-inch strips
• 2 teaspoons soya sauce 
• 0.3 cup vegetable oil 

Equipment

• food processor
• blender
• baking pan
• grill
• skewers
• grill pan
• wooden skewers

Directions

1. Special equipment: Twelve 6-inch wooden skewers, soaked in water 30 minutes
2. Combine the cilantro, oil, chili sauce, sugar, soy sauce, garlic, ginger, onions and 1/2 teaspoon salt in a mini food processor or blender and process until smooth.
3. Drain the skewers and thread a piece of chicken onto each skewer.
4. Place the skewers in a large nonreactive baking dish and rub with the marinade mixture. Cover and marinate in the refrigerator 1 to 2 hours.
5. Preheat a grill or grill pan over medium-high heat.
6. Remove the skewers from the baking dish and discard the marinade. Cook the chicken, turning once, until well charred and cooked through, 4 to 6 minutes per side.
7. Serve with your favorite dipping sauce.