Chicken Marinade

 "Dinner at the Zoo" foodblog claims this is the BEST chicken marinade. They might be right.

INGREDIENTS

1/4 cup olive oil

2 Tablespoons freshly squeezed lemon juice

1 1/2 tsp minced garlic

2 Tablespoons balsamic vinegar

2 Tablespoons Worcestershire sauce

2 1/2 Tablespoons brown sugar

2 Tablespoons soy sauce

1 tsp. dried Italian seasoning

1 1/2 tsp Dijon mustard

1 tsp. salt

1/2 tsp. black pepper

1 - 1.5 pounds of chicken

INSTRUCTIONS

Place all ingredients except chicken in bowl or resealable bag. Stir or shake bag to combine ingredients.

Add 1 - 1.5 pounds of chicken. I like to use deboned chicken thighs. Marinate for at least one hour or up to 12 hours.

Proceed with cooking method of your choice

A Better Turkey Burger

 Turkey burgers are a healthy choice but can often be dry. This Barefoot Contessa turkey burger recipe results in a moist flavorful burger, perfect for a summer BBQ.

This recipe comes from inagarteneats.com

INGREDIENTS

1 pound ground turkey

1 Tablespoon mayonnaise

1 Tablespoon Dijon mustard

1/2 tsp salt

1/4 tsp. black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. smoked paprika

1/4 cup chopped fresh parsley

2-4 Tablespoons olive oil

INSTRUCTIONS

Mix all ingredients together.

With moist hands, for easier handling, shape into four burgers.

Heat the oil in a frying pan over medium high heat. Grill until golden brown and cooked through, about 5 minutes per side.

Grilled Chipotle Chicken Burger with Adobo Aioli

 A juicy burger flavored with chipotle in adobo and served with pepper jack cheese and a chipotle aioli.

Ingredients

For the Burgers

1 Tablespoon chopped flat leaf parsley

1 Tablespoon adobo sauce (from the canned chipotle in adobo peppers)

2 minced garlic cloves

1 tsp. onion powder

3/4 tsp. salt

1/2 tsp pepper

2 Tablespoons milk

2 Tablespoons mayonnaise

2 slices white or wheat bread, crusts removed and cut into small dice (1/8")

1 pound ground chicken

4 or 5 slices pepper jack cheese

For the Aioli

1/2 cup mayo

3/4 tsp sugar

2 or 3 chipotle in adobo peppers, finely chopped

1 garlic clove,  minced

Juice of 1/2 lime

Serving

Brioche buns

Toppings such as lettuce, tomato, red onion

Instructions

In medium bowl, combine parsley, adobo sauce, garlic, onion powder, salt, pepper, milk and mayo. Stir to combine. Add in bread crumbs and mash the mixture together with a fork until it forms a chunky paste. Add the ground chicken and gently mix together until just combined.

Form into four or five patties. They will be sticky.

Grill the burgers over direct heat for 4  minutes per side or until internal temperature reaches 165. Top with cheese the final  minutes.

To prepare aioli mixture, combine all ingredients in small bowl.

To serve, place grilled patty on bun. Top with cheese and other toppings.

Caramelized Onion Hamburgers

 Looking for a better burger? This is it. This recipe from "I Wash You Dry" adds a generous amount of caramelized onions to the meat, adding so much flavor. Grill them on the barbeque or stovetop

Ingredients

1 large sweet or yellow onion

1 T. olive oil

1 T. butter

1 1/2 pounds ground beef (85% lean)

1 T. mayo

2 tsp seasoned salt, divided

1/2 tsp garlic powder

1/4 tsp. black pepper

Sliced provolone cheese.

Instructions

Peel and finely dice onion. Heat a skillet over medium high heat. Add olive oil and butter. When hot, add diced onion and cook, stirring occasionally for about 30 minutes or until onions turn a golden brown color. Remove from heat and cool to room temperature.

In mixing bowl, combine beef, mayo, 1 tsp seasoned salt, garlic powder, pepper and caramelized onions. Shape into 5 hamburger patties. Season each side of the patties with remaining seasoned salt and grill over medium-high heat, about 3 - 5 minutes per side.

Just remove removing from grill, top with provolone cheese.

Chicken Cheddar Burgers with Corn Avocado Salsa

 We have had many days this summer with temperature well over 90 degrees. The last thing you want to do is turn on the oven or spend time in the kitchen. This recipe is perfect for those days. 

Recipe Source: cooktoria.com

Ingredients

For the Burgers

1 1/2 lb ground chicken

2 scallions, chopped

1 cup shredded cheddar cheese

1/4 cup mayonnaise

1/2 tsp salt

1/2 tsp pepper

For the Salsa:

1 large avocado, chopped

1 ear of fresh corn, boiled and kernels removed from the cob

1/2 T. olive oil

2 T. chopped fresh basil

1/2 lime, juiced

Salt and pepper to taste

Instructions:

Place chicken in medium mixing bowl. Add cheese scallions, mayo, salt and pepper.

Mix well.

Using a 1/2 cup measure, scoop the chicken mixture and form patties.

Using an outdoor grill or grill pan, cook the patties about 5 minutes per side or until cooked through.

While the burgers are cooking, combine all salsa ingredients.

Serve the salsa on top of the grilled chicken burgers.

Smoky and Spicy Yogurt Marinated Chicken Kabobs

 This recipe packs a lot of flavor! Using chicken thighs and the yoghurt marinade keeps this kabob moist. The spices deliver on the flavor.  This recipe comes from seriouseats.com.

Ingredients

1 cup plain Greek yoghurt

1/4 cup fresh lemon juice

3 Tablespoons olive oil

1 Tablespoon freshly grated ginger

1 Tablespoon Kosher salt

2 teaspoons smoked paprika

2 teaspoons paprika

2 teaspoons minced garlic

1/2 teaspoon cumin

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

2 pounds skinless boneless chicken thighs

Instructions

Whisk together yoghurt, lemon juice, oil, ginger, salt, smoked paprika, paprika, garlic, black pepper, cumin, and cayenne pepper in a small bowl.

Cut chicken into 1 1/2 inch cubes. Place chicken in sealable plastic bag.

Pour in marinade. Massage to ensure all pieces of chicken are coated in marinade. Seal bag, remving as much air as possible. Place in refrigerator and marinate for 6 - 8 hours.

Soak wooden skewers in water for at least 30 minutes.

Thread chicken onto skewers.

Grill, indoors or outdoors for 4 - 5 minutes per side or until temperature registers 165 degrees.

Allow to rest for 5 minutes.

Excellent with tabbouleh and naan bread for a complete meal.

Char Su Chicken

 From Simply Recipes, this recipe for grilled chicken thighs will please everyone.

Ingredients

1 large garlic clove, put through a garlic press or grated

1/4 tsp. Chinese five-spice powder

2 Tablespoons honey

2 Tablespoons Hoisin Sauce

1 1/2 Tablespoons soy sauce

1 Tablespoon ketchup

2 tsp. toasted sesame oil

1 3/4 pound boneless skinless chicken thighs

Instructions

In small bowl, combine all ingredients except chicken. Remove three tablespoons to use as a glaze for the chicken later.

Add remaining marinade to the chicken, coating well. Place in covered bowl or plastic bag and store in refrigerator for 30 minutes or up to 24 hours.

When ready to grill, lightly coat a stovetop grill pan and set over medium high heat. Add the chicken and cook for 6 - 10 minutes, turning several times.

During the last two minutes of cooking, baste with the reserved marinade.

Alternatively, grill on outdoor grill on medium heat for 10 - 12 minutes.

Allow to rest for 10 minutes before serving.

Elote Mexican Grilled Corn

Sorry there is no photo. We devoured this corn before we took time to take a picture. This recipe makes regular corn with butter and salt seem very drab! This recipe, adapted from from "I Wash You Dry", is simply delicious.

Ingredients

6 ears of corn
2 Tablespoons mayonnaise
3 Tablespoons sour cream
1/2 cup finely grated Parmesan cheese
1 tsp chili powder
1/2 tsp salt
1/8 tsp black pepper
1 lime, cut into 6 wedges

Instructions

Peel back the corn husks half way down the corn cob, but do not remove. When all layers of husk are peeled back, remove the silk fibers. Then, rreplace the husk around the cob.

Place corn on preheated grill over medium heat. Grill, turning frequently, until the corn is cooked - about 10 minutes.
Then, using a potholder, peel back the husk and return the corn to the grill to lightly char the kernels. Turn frequently so not to burn the corn.

Meanwhile, combine the mayo and sour cream. In another bowl, combine the chili powder, salt and pepper.

Slather the mayo/sour cream mixture over the hot corn with a pasty brush. Sprinkle on the chili powder mixture and then sprinkle on the parmesan cheese.

Serve with a lime wedge.

Lamb and Rosemary Koftas

This is a simple, easy to prepare dinner with lots of flavor. Seasoned ground lamb is wrapped around fresh rosemary twigs and grilled. The flavor of the rosemary infuses into the meat creating an amazing flavor profile. Serve this with taziki sauce, pita bread and sliced cucumbers. This recipe is adapted from from Gillian's Kitchen. A kofta is a type of Middle Eastern  spiced meatball, often made with lamb and served on small wood skewers.

Ingredients

1 pound ground lamb
3/4 tsp ground cumin
1 tsp ground coriander
2 cloves crushed garlic
6 rosemary sprigs
Salt and pepper

Optional to serve with the lamb
Taziki Sauce
Pita bread
Sliced cucumbers

Instructions

In bowl, combine lamb, cumin, coriander and garlic. Add salt and pepper. Shape into 6 balls. Flatten each and wrap around a rosemary sprig with the stalk sticking out both ends.
Brush meat with a little oil.

Grill, indoors on a griddle pan or outdoors on a barbeque, for about 10 minutes or until meat is cooked through.
The rosemary sprigs can be served with the lamb and pulled out before eating.

Serve with taziki sauce, pita bread and sliced cucumbers.

Paella on the Grill

The traditional Spanish dish paella is easier to make than you would think. Cooking it outdoors on the grill on a summer night is a great dinner party option. Pair it with a Spanish Tempranillo red wine.
6 servings.

Ingredients

1/2 tsp saffron threads, crushed and combined with 1/4 cup hot water. Allow to stand for at least 10 minutes
2 Tablespoon olive oil
2 pound boneless chicken thighs, cut into 2-inch pieces
6 ounces cooked kielbasa or chorizo sausage, sliced
1 medium onion, chopped
4 cloves garlic, minced
1 cup chopped tomatoes, skins removed
1 Tablespoon smoked sweet paprika
1/2 tsp. salt
6 cups chicken broth
2 cups short grain rice such as Calasparra, Valencia or Arborio
1 pound large shrimp, peeled and deveined
1 pound frozen mussels, thawed
8 ounces frozen peas, thawed
Optional chopped green olives for garnish
Optional chopped Italian parsley for garnish

15 inch paella pan  (If you do not have a paella pan, this dish can be prepared in a skillet.

Instructions

Prepare and premeasure all ingredients and place in bowls. Assemble everything by the grill.

Heat grill to  medium-high heat . Place paella pan on grill. Add oil. When heated, add chicken and cook, stirring occasionally, until chicken is browned, about 5 minutes. Add chorizo and cook for several more minutes. Transfer all to plate.
Add onion and garlic to pan. Cook and stir until softened and beginning to brown, just a few minutes. Add tomatoes and paprika. Cook and stir for 5 minutes more or until tomatoes are thickened and almost pastelike.
Return the chicken and chorizo to the pan. Add chicken broth, saffron mixture and salt. Bring to boil over high heat. Add rice to pan, stirring once to evenly distribute. Cover the grill and cook without stirring until the rice has absorbed most of the liquid, about 12 minutes. If the pan is bigger than the burner, rotate every few minutes to ensure the rice cooks evenly. Reduce heat to low. Cook, without stirring, 5 - 10 minutes more or until rice is cooked. Taste the rice to ensure it is done. If needed, add more liquid and more cooking time until it is done. When rice is cooked through, top with shrimp, mussels and peas. Turn heat to high. Cook without stirring for 2 - 4 minutes more. Edges should look dry and crust should form on the bottom of the pan. Shrimp should be cooked through. Remove pan from heat. Cover with foil and allow to rest 10 minutes before serving. If desired, garnish with sliced green olives and parsley.

Huli Huli Chicken

This is a variation on a tradition Hawaiian dish.  Pineapple juice and chili-garlic sauce are the ingredients that make the sauce both sweet and spicy. The chicken is moist after brining for several hours in a mixture of soy sauce and water. This recipe comes from a weekend edition of The Denver Post.

Ingredients

2 1/4 cup low sodium soy sauce - divided
4 lbs chicken - drumsticks, thighs, breasts
18 ounces pineapple juice
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup rice vinegar
2 Tablespoon grated fresh ginger
4 cloves garlic, finely minced
2 teaspoons Asian-chili sauce
1 (8 ounce) can sliced pineapple

Instructions

Make a brine by combining 2 cups soy sauce with 2 quarts water in large nonreactive bowl.
Add chicken pieces. Cover and refrigerate for 1 - 8 hours.

In saucepan, combine pineapple juice, remaining 1/4 cup soy sauce, ketchup, vinegar, ginger, garlic and chili-garlic sauce. Bring to boil. Reduce heat and allow to simmer until thickened and syrupy, about 40 minutes. You should have about 1 cup of sauce when it is done.

Remove chicken from brine and discard brine. Place chicken on grill and cook thoroughly.
Transfer to serving dish. Brush with 1/2 of the sauce. Place pineapple slices on grill and cook until charred on both sides. Place on top of the chicken.  Serve chicken and pineapple with remaining sauce.

Classic Barbeque Chicken

When the days get warm, it's time to barbecue. And nothing is better than barbecued chicken. The secret of this recipe is in the rub. Time to savor come BBQ goodness!

Ingredients for the Rub

2 Tablespoon brown sugar
2 Tablespoon salt
1 Tablespoon smoked paprika
1 Tablespoon black pepper
1 1/2 teaspoon garlic powder
1 1/2 teaspoon cumin
1 1/2 teaspoon cayenne pepper

Other ingredients

4 chicken legs and 4 chicken thighs
Barbeque sauce of your choice - purchased or homemade

Instructions.

Combine all ingredients for rub. Store in plastic container for up to two months.

Season chicken all over with the rub. You will not use all of it. Store remainder for future use.
Rub the seasonings in with your hands. Do this 4 - 8 hours ahead of cooking. Cover chicken and place in refrigerator.

Preheat grill over medium-low heat. Pour 1 cup of barbeque sauce into small bowl for basting the chicken. Place the chicken on the grill, skin side down. Grill until skin begins to brown.
Turn the chicken and baste with the sauce. Continue basting and turning every 5-7 minutes until the skin is deeply browned and the meat is firm to the touch and beginning to pull away from the bone.
Serve with extra barbeque sauce.

Planked Salmon with Ginger Spice Rub

Ingredients

1 cedar plank (available in meat markets)
1.5 - 2 pound salmon filet
2 Tablespoons finely minced fresh ginger

For the spice rub:
3 Tablespoons light brown sugar
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon white pepper

Instructions

Soak plank in water for 1 - 24 hours.
Chop fresh ginger and set aside.
Combine all ingredients for spice rub.
Score the salmon lengthwise and crosswise, about 1/2 inch apart. Rub the ginger over the salmon and into the cuts. Sprinkle about 1 1/2 Tablespoons of the rub over the salmon. Rub it all over the salmon and into the cuts.
Store remaining rub mixture for another time.
Set the grill to medium heat. Remove the plank from water and lay it on the heated grill. When it begins to smoke, place the salmon on the plank and close the lid.
Cover for about 20 minutes or until the flesh of the salmon flakes.

BBQ Baby Back Ribs

Ingredients:

1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 Tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon Liquid Smoke
1 1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 racks baby back ribs

Instructions

Make sauce by combining all of the sauce ingredients in medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer, stirring often, for 45 - 60 minutes, or until sauce is thick.
This can be made ahead and refrigerated.

On the morning that you plan to serve the ribs, prepare the ribs.
Preheat oven to 300 degrees.
Remove the membrane from the ribs. Brush the entire surface of the ribs with some of the sauce. Wrap each rack tightly in aluminum foil. Arrange packets on baking sheet with foil seam facing up.
Bake for 2 - 2.5 hours or until meat on the ribs has pulled away from the cut end of the bone by about 1/2 inch. Remove from oven.
Preheat the grill to medium heat. Remove ribs from foil. Grill them on the barbeque for 4 - 8 minutes per side or until the surface of the rib is starting to char.
Brush sauce over both sides of the ribs a few  minutes before you remove from the grill.
Be sure not to brush sauce on  them too soon or it will burn.
Serve ribs with extra sauce.

Grilled Flank Steak

It's grill time again. This marinade turns a flank steak tender and flavorful.

Ingredients

1/2 cup dry red wine
1/2 cup soy sauce
4 large cloves garlic, peeled and smashed
1/4 cup chopped parsley
Coarsely ground black pepper
1 flank steak - about 1 1/2 pounds

Instructions

In the morning, combine all ingredients, except steak, in a glass dish or plastic food storage bag. Add the flank steak and toss to coat it well with the marinade.

Refrigerate and marinate for at least 8 hours, turning several times throughout the day. Remove from the marinade and pat dry with paper towel (IMPORTANT STEP).

Grill steak over high heat for about 4 minutes on each side. Remove to cutting board. Allow to rest for 10 minutes. To serve, slice thinly on the diagonal and arrange on platter.

Grilled Mango-Habanero Jerk Chicken with Red Beans and Rice

I tried this recipe last night from the January-February 2016 edition of Cooking Light magazine. It is a winner if you like a dish with a spicy bold flavor. This is one I will definitely have again.

Ingredients for the Mango-Habanero Sauce

1/4 cup golden rum (chicken broth can be substituted)
1 ripe mango, peeled and chopped
1 habanero pepper, seeded and chopped
2 Tablespoons white vinegar
2 Tablespoons butter
1/4 teaspoon salt

Ingredients for the Jerk Chicken

3/8 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground allspice
2 teaspoons canola oil
4 (6 ounce) skinless boneless chicken breast halves
Cooking spray
1 sliced green onion

Ingredients for the Red Beans and Rice

1 teaspoon canola oil
3 ounces kielbasa sausage, chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
4 garlic cloves, minced
1 teaspoon salt-free Cajun seasoning
1 (16 ounce) can unsalted kidney beans, drained and rinsed
1 cup cooked brown rice

Instructions for the Sauce

Combine rum, mango and habanero in food processor and process until smooth.
Transfer mixture to a small saucepan. Add vinegar, butter and salt. Bring to boil, stirring, and then reduce heat to a low simmer. Simmer for about 6 minutes or until mixture is reduced to one cup.

Instructions for the Chicken

Combine all spices and brown sugar in small bowl. Rinse chicken breasts in cool water and pat dry.
Rub chicken breasts with oil and sprinkle evenly with the spice mixture.
Heat a grill pan over medium-high heat (or cook on outside grill). Coat pan with cooking spray. Arrange chicken on pan and grill about 5 minutes on each side or until done. Remove chicken from pan and allow to rest for 5 minutes.

Instructions for the Red Beans and Rice

Heat a large non-stick skillet over medium heat. Add oil and sausage. Cook for about 4 minutes or until well browned. Add onions, green pepper and garlic. Cook an additional 5 minutes, stirring occasionally, until vegetables are softened. Stir in Cajun seasoning. Cook one minute. Stir in beans and rice and cook for 3 minutes or until heated through.

To serve  (4 servings)
 Slice chicken across the grain into thin slices. Place a portion of red beans and rice on place.
Top with sliced chicken and drizzle mango sauce over all.  Garnish with chopped green onion.

Grilled Jerk Chicken

Serve this one for the big football game!
Lots of ingredients; BIG on flavor!

Ingredients

For the Jerk Paste

1 green onion, roots trimmed, coarsely chopped
3 - 10 Habanero chilies (depending on how hot you want it from slightly to off-the-chart!)
3 garlic cloves, chopped
2 Tablespoons peeled and chopped fresh ginger
1/3 cup fresh thyme or 2 Tablespoons dried thyme
1/3 cup packed dark brown sugar
2 teaspoons allspice
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon black pepper
1/4 cup vegetable oil
2 Tablespoons soy sauce
2 Tablespoons fresh lime juice
1 Tablespoon dark rum

For the chicken

2 Tablespoons vegetable oil
3 1/2 - 4 pounds bone-in chicken thighs or legs.
2 cups wood chips (if you want to smoke these on the grill)


Instructions

Put all the jerk ingredients into a food processor and process until a thick sauce is formed.
Set aside about 1/2 cup of the sauce and put remainder into a zip-lock plastic bag. Add the chicken and massage the sauce into the chicken until completely coated. Store in refrigerator at least 3 hours or over night.
An hour before serving, soak the wood chips in water.
Heat gas grill to high. Drain the wood chips and wrap in heavy duty foil. Pierce the top with a knife to allow the steam to escape. Place chips directly over heat. When the chips begin to smoke, reduce heat to medium. Add chicken to the grill. Cook 30 - 40 minutes, basting with the reserved sauce every 10 minutes or so.
You can also grill these without the wood chips. They still taste great without the smoke flavor.

Roadhouse Grill Baby Back Ribs

Ingredients

2 large racks baby back ribs
Coarse salt and black pepper

For the Sauce:
2 Tablespoons olive oil
1/4 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup vinegar
1/2 cup brown sugar
2 Tablespoon honey
1 Tablespoon Worchestshire sauce
1 3/4 teaspoon salt
1 teaspoon liquid smoke
1 teaspoon whiskey
1/4 teaspoon black pepper
1/4 teaspoon sweet paprika

Instructions

Cut each rack in half, making 8 half-racks. Remove the white sheath on the back side of the ribs, by inserting a knife in the corner and pulling it off. This material will not tenderize while cooking and your ribs will be much more fall-off-the-bone tender if it is removed before cooking.
Sprinkle each half-rack with a generous portion of salt and pepper. Wrap the ribs in foil, place the foil-wrapped ribs on a baking sheet and bake in a preheated 300 degree oven for 2 1/2 hours.
As the ribs cook, make the sauce by heating the oil in a medium skillet over medium-high heat. Add the onions and saute for 5 minutes or until they start to brown. Add the remaining ingredients and bring the mixture to a boil. Then, reduce heat and simmer for 1 hour, uncovered or until sauce is the right thickness. Set aside until the ribs are ready.
Light the grill and preheat it. Remove the ribs from the oven and all them to rest for about 10 minutes. Then, remove the foil and put the ribs on the grill. Grill ribs for five minutes on each side. Brush sauce on the ribs during the final minutes of cooking and just before you serve them.
Serves 6 - 8 people.

Grilled Pacific Northwest Salmon

Ingredients

1 stick butter
1/3 cup honey
1/3 cup brown sugar
2 Tablespoon lemon juice
1 teaspoon Liquid Smoke
3/4 teaspoon crushed red pepper flakes
1 (2 pound) center cut salmon

Instructions

Combine butter, honey, brown sugar, lemon juice, Liquid Smoke and red pepper flakes in saucepan. Bring to boil, then lower heat and simmer, stirring, until smooth - about 5 minutes. Allow to cool.
Place salmon in pan just large enough to hold it. Pour  marinade over the salmon and let stand for 30 minutes up to several hours.
Prepare barbeque for grilling. Oil the grill. Cook salmon, skin side up for 5 - 7 minutes over medium heat. Turn it over and continue cooking until fish flakes easily, about another 5 - 7 minutes.
Transfer fish to platter and serve immediately.

Grilled Chicken Satay

Ingredients

1.5 pound boneless chicken breast
Bamboo skewers

For marinade:
2 teaspoons curry powder
2 teaspoons sugar
1/4 teaspoon coriander
1/4 teaspoon cumin
3 Tablespoons lemon juice
2 Tablespoon soy sauce
2 Tablespoons cooking oil
1 garlic clove,  minced

For Peanut Sauce:
1/2 cup water
1/3 cup cream peanut butter
1 garlic clove, minced
1 Tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoon soy sauce
3/4 teaspoon lemon juice

Instructions

Cut chicken in 3/4 inch cubes.
In medium bowl, combine all marinade ingredients. Add chicken. Stir to coat. Cover and refrigerate for two hours, stirring occasionally.
Soak bamboo sticks in water for at least 30 minutes.

In medium saucepan, combine water, peanut butter and garlic. Stir over medium heat until mixture comes to a boil and thickens. Remove from heat and stir in remaining peanut sauce ingredients.

Remove chicken from marinade and discard marinade. Skewer chicken onto bamboo sticks. Place on grill and cook until chicken is thoroughly cooked, turning often.
Serve with peanut sauce.