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.
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 6 - 8 minutes per side. Plate on serving platter and sprinkle with sesame seeds.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 4|
|Calories from Fat: 331 (72%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 118.4mg||36 %|
|Sodium 111.6mg||4 %|
|Potassium 357.7mg||9 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 5.4g|
|Protein 25.3g||36 %|
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Calories per serving: 459
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