Grilled Ginger Chicken Kebabs
These grilled chicken kebabs combine the rich flavor of chicken thigh meat with the Asian flavors of lemon grass, ginger, green onions and rice vinegar. Marinated chicken chunks are threaded onto skewers and a sesame seed coating gives the chicken a crunchy texture. This dish is easy to prepare and serve outside. Add rice and sliced fruit such as mango for a complete, low-fat meal.
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
6 chicken thighs, boneless and skinless, cut into 1-inch pieces
4 green onions, cut into 1 1/2 inch lengths
1 tablespoon sesame seeds, toasted
- In bowl of food processor, place 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 two hours, or overnight, or up to 2 days.
- Prepare charcoal or gas grill, or preheat oven broiler.
- Thread chicken pieces and green onions, alternating. Place on grill and cook, turning once, until chicken is firm and opaque, about 6 to 8 minutes per side.
- Plate on serving platter and sprinkle with sesame seeds.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.