This chicken is perfect paired with mango yogurt sauce for dipping because the rub has a good bit of heat to it so it’s nice to have something cool to serve with it. Keep any extra dry rub in the pantry for up to 1 month.
1-2 wooden skewers, for serving
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon light brown sugar
1/2 teaspoon cayenne powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
Kosher salt, to taste
Freshly ground black pepper
1 boneless breast of chicken, cut into equal chunks, about 3-inches in size
1-2 tablespoons canola oil
Cooking spray, for greasing
1. Soak skewers for 10 minutes.
2. In a medium bowl, combine ingredients for dry rub. Rub onto chicken, coating evenly. Thread chicken pieces onto skewers. Cover with plastic wrap and refrigerate for about 1 hour.
3. Preheat grill or grill pan to medium heat. Coat with cooking spray.
4. Drizzle chicken skewers with canola oil. Place skewers on grill and cook for 4-5 minutes per side, or until cooked through. Transfer to a serving platter and serve warm.