6 chicken thighs, boneless and skinless, cut into 1-inch pieces
2 Tbs canola oil
2 Tbs rice vinegar
1 tsp sugar
1 tsp 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 Tbs sesame seeds, toasted
In a blender or processor combine oil, rice
Marinate chicken in the dressing mix.
Prepare charcoal or gas grill, skewer the chicken and scallion pieces, alternating.
Grill, turning once, until chicken is done. 5-8 minutes. Sprinkle with sesame seeds just prior to serving.