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Ginger-Lime Chicken Skewers

Makes: 6  servings Prep 20 mins 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


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
  • cal.(kcal)170,
  • Fat, total(g)9,
  • chol.(mg)63,
  • sat. fat(g)2,
  • carb.(g)6,
  • fiber(g)1,
  • pro.(g)17,
  • sodium(mg)469,
  • Percent Daily Values are based on a 2,000 calorie diet