Ginger Chicken Kebabs

4 servings

ingredients

  • 2 tablespoons canola oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 stalk lemon grass, chopped
  • One 2-inch piece ginger, peeled and sliced
  • 2 cloves garlic
  • 6 chicken thighs, boneless and skinless, cut into 1-inch pieces
  • 4 scallions, cut into 1 1/2-inch lengths
  • 1 tablespoon sesame seeds, toasted

directions

In bowl of food processor, place canola oil, rice vinegar, sugar, salt, lemon grass, ginger and garlic cloves. Process until lemon grass is chopped fully, about 3 minutes. Transfer to glass bowl. Add chicken thighs to bowl. Cover and refrigerate at least 2 hours, or overnight, or up to 2 days.

Prepare charcoal or gas grill, or preheat oven broiler. Thread chicken pieces and scallions, alternating. Place on grill and cook, turning once, until chicken is firm and opaque, about 6 - 8 minutes per side. Plate on serving platter and sprinkle with sesame seeds.

Recipe reprinted by permission of www.eatchicken.com. All rights reserved.

RecID 7965

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.