A Flavorful Take on Your Favorite Grill Item
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 | ||
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Calories: 459 | ||
Calories from Fat: 331 (72%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 459
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