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Grilled Ginger Chicken Kebabs combine the rich flavor of chicken thigh meat with the true Asian flavors of lemon grass, ginger, scallions 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.

Grilled Ginger Chicken Kebabs

6 chicken thighs, boneless and skinless, cut into 1-inch pieces
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
4 scallions (green onions), cut into 1 1/2 inch lengths
1 tablespoon sesame seeds, toasted

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.
3. Thread chicken pieces and scallions, alternating. Place on grill and cook, turning once, until chicken is firm and opaque, about 6 to 8 minutes per side.
4. Plate on serving platter and sprinkle with sesame seeds.

Makes 4 servings.

Cooking Tip: As lemon grass, fish sauce and other ingredients of the Orient make their way to local grocery stores and restaurants, Asian-influenced cuisine continues to grow in popularity in the United States. The traditions of Asian cuisine, which emphasize the use of fresh fruits and vegetables and low-fat cooking techniques such as stir-frying, roasting and grilling, have struck a chord with Americans interested in eating a healthful and tasty diet. And growing populations of Asian Americans in the U.S., particularly in the Northwest part of the country, have brought the native dishes of Korea, Japan, China, Vietnam, Thailand, Indonesian and other Pacific Rim countries to mainstream American cooking.

Nutritional Analysis, Per Serving: 196 calories; 20 g protein; 11 g fat; 3 g saturated fat

Recipe provided courtesy of the National Chicken Council. Used with permission.