- 1 tsp garlic powder
- 1 tsp. onion powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp lemon grass
- 1/2 tsp basil
- 1/2 tsp thyme
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/8 tsp cayenne
- 1/4 cup canola oil
- 4 chicken breasts, boneless, skinless and cut into 1 in chunks
- 1/2 cup soy sauce
- 2 Tbsp lemon juice
- 2 Tbsp rice vinegar
- 1 Tbsp green onion, green cut away and minced
- 1/4 tsp red pepper flakes
Combine garlic powder, onion powder, paprika, cumin, lemongrass, basil, thyme, salt, pepper and cayenne in a large mixing bowl.
Slowly whisk in canola oil to keep the spices from clumping.
Stir in chicken pieces and coat completely with the seasoning mix.
Cover the bowl and refrigerate 1 hour.
Thread chicken chunks onto skewers.
Grill over medium heat for 6 minutes. Turn and grill 5 minutes more.
In a small bowl stir together the soy sauce, lemon juice, vinegar, green onion and red pepper flakes. Stir in a couple tsp of water if the sauce is too thick.
Use the sauce for dipping.