Ginger Chicken Kabobs

Recipe provided courtesy of the National Chicken Council.

Recipe Ingredients:

6 boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons light olive 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

Cooking Directions:

1. In bowl of food processor, place light olive 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.
3. Thread chicken pieces and green onions, alternating.
4. 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.