Vietnamese Lemongrass Chicken Skewers
Experience the bright, citrusy zing of lemongrass in these simple yet flavourful Vietnamese Lemongrass Chicken skewers.
Servings 4 people
Calories 257kcal
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 chopped lemongrass frozen or chopped from 4 fresh stalks, trimmed
THE MEAT
- 3 boneless, skinless chicken breasts cubed or 8 boneless, skinless chicken thighs
- 12-18 bamboo skewers soaked in water
Instructions
Vietnamese 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.
Notes
Serve leftover chicken on a Rice Noodle Bowl, Buddha Bowl or in a Vietnamese Chicken Sub.
Nutrition
Serving: 1person | Calories: 257kcal | Carbohydrates: 14g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 2175mg | Potassium: 774mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 56IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 1mg
