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"Grilled Ginger Chicken Kebabs"

6 chicken thighs, boneless and skinless, cut into 1-inch
2 tablespoons canola or vegetable oil
2 tablespoons rice vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1 stalk lemon grass, chopped
1 (2-inch) piece ginger, peeled and sliced
2 cloves garlic
4 scallions (green onions), cut into 1 1/2 inch lengths
1 tablespoon sesame seeds, toasted

1.  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.
2.  Prepare charcoal or gas grill, or preheat oven broiler.
3.  Thread chicken pieces and scallions, alternating. Place on grill
and cook, turning once, until chicken is firm and opaque, about
6 to 8 minutes  per side.
4.  Plate on serving platter and sprinkle with sesame seeds.

Makes 4 servings.