Asian Chicken Skewers with Rice Salad
| | Ingredients |
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Make Printer Friendly | 1/4 cup vegetable oil
2 tablespoons Nantucket Dragon Rub
8 skinless, boneless chicken thighs
Vinaigrette:
1/2 cup vegetable oil
1 1/2 tablespoons Nantucket Dragon Rub
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon ,rice wine
salt and pepper to taste
Salad:
3 cups long grain rice, cooked and cooled
8 ounces sliced water chestnuts, drained
8 ounces bean sprouts
4 ounces pea pods, cut in half
1/2 cup sliced red bell pepper
4 green onions, sliced
Garnish:sliced green onion tops | | Preparation | In mixing bowl, combine 1/4 cup oil and 2 tablespoon Nantucket Dragon Rub. Add chicken thighs and turn to coat. Cover and refrigerate 1 to 2 hours.
In large mixing bowl, combine salad ingredients. Toss to coat; set aside.
Preheat grill to hot. Thread two chicken thighs on metal skewers. Place on hot grate and cook 5-7 minutes per side or until the meat reaches an internal temperature of 180 F, using an instant read thermometer.
Spoon rice salad onto serving dish and place a grilled skewer on top. Sprinkle with green onions.
4 servings
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| | Courtesy of: Recipe developed by:Sue Erickson, Lunds Executive Chef |
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