Ginger Chicken Kebabs
6 chicken thighs, boneless and skinless, cut into 1-inch pieces
2 T. oil
2 T. rice vinegar
1 T. sugar
1 t. 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 T. sesame seeds, toasted (optional)
In the bowl of a food processor, place canola oil, rice vinegar, sugar, salt, lemon grass, ginger and garlic cloves. Process until lemon grass is chopped fully, about three minutes. Transfer to glass bowl. Add chicken thighs to bowl. Cover and refrigerate for at least two hours, or overnight, or up to two days.
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 six to eight minutes per side. Place on serving platter and sprinkle with sesame seeds.
Picnic Basket From Kim of Kim's Whim