Lemongrass Chicken
This Lemongrass Chicken can be part of a Thai or Vietnamese meal served on it’s own or as part of a Rice Noodle Bowl or Vietnamese Sub.
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Ingredients
LEMONGRASS MARINADE
- 6 tablespoon lemon juice
- 4 tablespoon fish sauce
- 2 tablespoon gluten free soy sauce
- 3 tablespoon sugar
- 1 teaspoon chile sauce (I like Sambal oelek)
- ½ teaspoon black pepper
- 3 cloves garlic, minced
- 3 tablespoon chopped ginger
- 2 tablespoon frozen, chopped lemongrass (or 4 fresh stalks trimmed and finely chopped)
THE MEAT
- 3 boneless, skinless chicken breasts cubed (or 8 boneless, skinless chicken thighs)
- 12-18 bamboo skewers soaked in water
Instructions
LEMONGRASS MARINADE
- Combine all ingredients and pour marinade over chicken. Marinate at least 30 minutes or overnight.
- Soak bamboo skewers for 4 hours or overnight.
COOKING & SERVING
- Thread chicken pieces onto skewers. Discard marinade.
GRILLING METHOD
- Preheat barbecue. Oil grill and cook chicken until nicely charred, about 3 minutes. Turn and cook another 3 minutes until cooked through.
BROILER METHOD
- Preheat oven broiler. Line baking sheet with foil and top with metal rack(s). Broil chicken until nicely browned, about 3 minutes. Turn and broil another 3 minutes until cooked through.
- Serve hot.