Ginger Chicken Kabobs
Recipe provided courtesy of the National Chicken Council.
6 boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons canola oil
2 tablespoons rice vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1 stalk lemongrass, chopped
1 (2-inch) piece fresh gingerroot, peeled and sliced
2 cloves garlic
4 green onions, cut into 1 1/2-inch lengths
1 tablespoon sesame seeds, toasted
- 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 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.
Nutritional Information Per Serving (1/4 of recipe): Calories: 196; Total Fat: 11g; Saturated Fat: 3g; Protein: 20g.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.