6 -- chicken thighs, boneless and skinless, cut into 1-inch pieces
2 tablespoons canola oil
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon salt
1 stalk lemon grass, chopped
1 -- 2 inch piece ginger, peeled and sliced
2 cloves cloves garlic
4 -- scallions, cut into 1-1/2inch lengths
1 tablespoon sesame seeds, toasted
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.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.