Chicken Satay with Sweet Ginger Almond Dip

We've taken our Sweet Ginger Almond Dipping Sauce best known as Frank's "first to market" glaze made from Frank's RedHot® Sweet Ginger Hot Sauce, almond butter and fresh pineapple puree and paired it with grilled chicken thigh kabobs, generously dusted with Lawry's Mango Habanero Wings & Things Seasoning.

Ingredients

Procedure

For the Grilled Chicken Thighs

1. Lay chicken thigh skin side down on a cutting board. Trim away any veins and the very darkest meat.
2. Sprinkle thighs with about 1/8 teaspoon each of Lawry's Wings & Things Seasoning.
3. Roll each thigh up tightly and secure each with 3 bamboo pics about ⅝ " apart. Cut between picks and trim ends to fabricate 3 each ⅝ " "Lolli-pop" chicken thigh kabobs from each thigh.
4. As needed, spray and grill 3 kabobs on a medium grill for 4 to 5 minutes on each side or until internal temperature of chicken reaches 165 ͦF.
5. Remove from grill and season the kabobs on both sides with an additional 1/2 teaspoon of Lawry's Mango Habanero Wings & Things Seasoning.

For the Garnish & Serving

1. Plate and serve each order of 3 skewers with 2 ounces of Sweet Ginger Almond Dipping Sauce RECIPE >>
2. Garnish with fresh cilantro.