Ginger Chicken Kebabs
Courtesy of www.eatchicken.com 4 Servings • 15 Min. Prep Time • 12 Min. Cook Time • 2 Hrs. Chill TimeIngredients |
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6 boneless skinless chicken thighs, cut into 1-in. pieces |
2 Tbsp. canola oil |
2 Tbsp. rice vinegar |
1 tsp. sugar |
1 tsp. salt |
1 stalk lemongrass, chopped |
2-in. piece fresh ginger, peeled and sliced |
2 cloves garlic |
4 scallions, cut into 1 1/2-in. lengths |
1 Tbsp. sesame seeds, toasted |
Directions:
1. 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 min. Transfer to glass bowl. Add chicken thighs to bowl. Cover and refrigerate at least two hours, or overnight, or up to 2 days.
2. 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 min. per side. Plate on serving platter and sprinkle with sesame seeds.
* For more chicken recipes visit www.eatchicken.com