Ginger-Lemongrass Chicken Kebabs
Ready In: 2 hrs 27 mins
Serves: 4
Ingredients
- 6 boneless skinless chicken thighs, cut into 1-in . pieces
- 2 tablespoons vegetable oil
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- fresh ground black pepper
- 1 stalk lemongrass, chopped (ends trimmed, tough outer leaves removed, tender white core chopped)
- 2 inches piece fresh ginger, peeled and sliced
- 2 garlic cloves
- 4 green onion tops, cut into 1 1/2-in . lengths
- 1 tablespoon sesame seeds, toasted
- 4 wooden skewers, presoaked in water
Directions
- In bowl of food processor, place canola oil, rice vinegar, sugar, salt, lemongrass, ginger and garlic cloves. Process until lemon grass is chopped fully, about 3 minute 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. On skewers, thread chicken pieces and scallions, alternating. Place on grill and cook, turning once, until chicken is firm and opaque, about 6 - 8 minute per side. Plate on serving platter and sprinkle with toasted sesame seeds.
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