Grilled chicken with lemongrass flavor served on a stick. Serve with a salad of vermicelli noodles.
| Prep Time: | 30 mins |
| Cook Time: | 4 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 34 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 shallot, minced
- 2 stalks lemongrass, peeled and chopped
- 1 Thai bird’s eye chile pepper, seeded and chopped
- 1 clove garlic, chopped
- 1 teaspoon grated ginger
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1 tablespoon white sugar
- 1 ½ teaspoons oyster sauce
- 1 pound skinless, boneless chicken breasts, cut into thin strips
- skewers
Instructions
- Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
- Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.
- If you don’t have a mortar and pestle, you can make the marinade in a small food processor.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 1 g |
| Sodium | 347 mg |
| Sugars | 4 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Wow! We loved this recipe, saved to favorites. Next time we want some pineapple chunks on the skewers.
I used a dried stalk of lemongrass instead of fresh as that is what I had on hand. I also omitted the pepper. I left it marinating for a few hours before grilling. This didn’t do it for us, though I enjoyed the method. Slice your chicken a bit thicker instead of thinner – it’ll stay on the skewer better.