1 1/2 pounds skinless boneless chicken thighs, trimmed & cut into
1/2 inch wide strips
About 30 (6-inch) wooden skewers, soaked in water 1 hour
Combine chicken with shallots, garlic, palm sugar, pepper, oil, fish sauce, rice wine, and salt in a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal. Marinate chicken, chilled, at least 12 hours but no longer than 24.
Thread each chicken strip lengthwise onto a skewer, keeping strip as straight as possible. Discard any remaining marinade.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Grill skewers, turning over once, until chicken is cooked through, about 4 minutes total.
Serve with your favorite dipping sauce.
Chicken can be threaded onto skewers 1 day ahead and chilled, covered.
Per Serving: 205 Calories; 7g Fat (30.4% calories from fat); 1g Saturated Fat; 27g Protein; 7g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 166mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
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