Vietnamese · Dinner
Grilled Chicken Skewers with Lemongrass
Grilled chicken thigh skewered with lemongrass, garlic, and shallot, marinated in fish sauce and sugar, then char-grilled over high heat until edges are charred and meat is cooked through. Served with lime wedges and a fish sauce dipping sauce with fresh chili and cilantro.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
428Calories
41.8gProtein
21.8gFat
16.2gCarbs
11gSugar
1.3gFiber
1868mgSodium
208mgChol
5.6gSat Fat
625mgPotassium
58mgCalcium
2.8mgIron
0.9mcgVitamin B12
19mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
gluten-free
Instructions
1
Prep
Cut chicken thigh into 1-inch chunks, pat dry, and finely mince the lemongrass tender parts, garlic, and shallot.
2
Marinate
Combine chicken with lemongrass, garlic, shallot, fish sauce, sugar, oil, and black pepper; refrigerate 60 minutes.
3
Grill
Thread marinated chicken onto skewers and grill over high heat 10–12 minutes, turning every 2–3 minutes, until charred and cooked through.
4
Plate
Slide chicken onto a plate, scatter with thinly sliced chili and roughly chopped cilantro, and serve with lime wedges and dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, boneless skin-on chicken thigh
- 44 stalks lemongrass, tender inner part only
- 6 cloves6 cloves garlic
- 22 shallot
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp sugar
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp black pepper
- 11 lime, cut into wedges
- 2 tbsp2 tbsp fish sauce (for dipping sauce)
- 2 tbsp2 tbsp lime juice (for dipping sauce)
- 2 tsp2 tsp sugar (for dipping sauce)
- 2 tbsp2 tbsp water (for dipping sauce)
- 11 small chili (for dipping sauce)
- 22 small handful cilantro
