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ShareGinger-Lime Chicken Skewers
Marinate: 1 hr to 24 hrs
Grill: 10 mins
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon chopped fresh ginger
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons nuoc mam (Vietnamese fish sauce)
- 1 tablespoon vegetable oil
- 1 tablespoon minced green onion
- 1 teaspoon grated lime peel
- 1 teaspoon Asian sesame oil
- 2 tablespoons lite soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- 2 teaspoons honey
- 1/4 teaspoon grated lime peel
- 12 large green onions
- Wooden skewers soaked in water 30 minutes
- Green onion tops, for garnish
Directions
1. Combine chicken, ginger, cilantro, nuoc mam, 1 tablespon vegetable oil, green onion, 1 teaspoon lime peel and asian oil in medium bowl. Cover and marinate in the refrigerator 1 to 24 hours.
2. For the dipping sauce, in a small bowl stir together, soy sauce, lime juice, 1 tablespoon vegetable oil, honey and 1/4 teaspoon lime peel. cover and chill up to 24 hours.
3. Prepare grill according to manufacturer's directions for direct grilling.
4. Cut each green onion crosswise into 2-inch pieces. Alternately skewer four to five pieces of chicken and two pieces of green onion on each skewer. Grill kebabs over medium coals until lightly charred and cooked through, 5 to 6 minutes per side. Line a serving plate with green onion tops; arrange kebabs on top. Serve with dipping sauce. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6
- Calories(kcal)170,
- Protein(gm)17,
- Carbohydrate(gm)6,
- Fat, total(gm)9,
- Cholesterol(mg)63,
- Saturated fat(gm)2,
- Dietary Fiber, total(gm)1,
- Sodium(mg)469,
- Percent Daily Values are based on a 2,000 calorie diet
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