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Grilled Ginger Chicken Kebabs
Ingredients
6 chicken thighs, boneless and skinless, cut into 1-inch pieces
2 tablespoons canola or vegetable oil
2 tablespoons rice vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1 stalk lemon grass, chopped
1 (2-inch) piece ginger, peeled and sliced
2 cloves garlic
4 scallions (green onions), cut into 1 1/2 inch lengths
1 tablespoon sesame seeds, toasted
Method
1. In bowl of food processor, place canola oil, rice vinegar, sugar,salt, lemon grass, ginger and garlic cloves. Process until lemongrass is chopped fully, about 3 minutes. Transfer to glass bowl.Add chicken thighs to bowl. Cover and refrigerate at least twohours, or overnight, or up to 2 days.
2. Prepare charcoal or gas grill, or preheat oven broiler.
3. Thread chicken pieces and scallions, alternating. Place on grilland cook, turning once, until chicken is firm and opaque, about6 to 8 minutes per side.
4. Plate on serving platter and sprinkle with sesame seeds.
Makes 4 servings.
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