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Ginger Chicken Kebabs: Date Added: 27 Jul 2011
Listed in: Grilling & Camping

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

Cooking Instructions

Serves 4

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 minutes. 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 minutes per side. Plate on serving platter and sprinkle with sesame seeds.

Nutrition Information Per Serving (if using breasts): calories 196; Protein 20g; Fat 11g; Saturated Fat 3g

Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit

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Ginger Chicken Kebabs
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