Lemongrass Chicken Skewers

Lemongrass Chicken Skewers

Smoky grilled chicken infused with fragrant lemongrass, garlic, and a hint of fish sauce.

Total 2 hr 37 min Makes 4 servings Calories 285/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Fish, Soy

These skewers draw on Southeast Asian flavors, marinating chicken thigh pieces in a paste of lemongrass, garlic, and shallot before grilling over high heat. The result is charred, juicy meat with a citrusy, savory edge that pairs well with rice or a crisp herb salad. Ideal for weeknight grilling or a casual backyard gathering.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 3 stalks lemongrass, tough outer layers removed, minced
  • 4 cloves garlic, minced
  • 1 small shallot, minced
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1 red Thai chile, minced (optional)
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 lime, cut into wedges, for serving
  • 8 bamboo or metal skewers

Method

  2. Add the chicken pieces to the marinade and toss until evenly coated.

  3. Cover and refrigerate the chicken to marinate, at least 2 hours or up to overnight.

  4. If using bamboo skewers, soak them in water for 20 minutes to prevent burning.

  5. Thread the marinated chicken pieces onto the skewers, dividing evenly among 8 skewers.

  6. Preheat a grill or grill pan to medium-high heat.

  7. Grill the skewers, turning every 2 to 3 minutes, until charred in spots and the chicken reaches 165°F internally, about 10 to 12 minutes total.

  8. Transfer skewers to a platter, garnish with chopped cilantro, and serve with lime wedges.

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    Lemongrass Chicken Skewers

    These skewers draw on Southeast Asian flavors, marinating chicken thigh pieces in a paste of lemongrass, garlic, and shallot before grilling over high heat. The result is charred, juicy meat with a citrusy, savory edge that pairs well with rice or a crisp herb salad. Ideal for weeknight grilling or a casual backyard gathering.

    2 hr 37 min 4 servings 285 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
    • 3 stalks lemongrass, tough outer layers removed, minced
    • 4 cloves garlic, minced
    • 1 small shallot, minced
    • 2 tablespoons fish sauce
    • 2 tablespoons brown sugar
    • 1 tablespoon vegetable oil
    • 1 tablespoon soy sauce
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground black pepper
    • 1 red Thai chile, minced (optional)
    • 2 tablespoons chopped fresh cilantro, for garnish
    • 1 lime, cut into wedges, for serving
    • 8 bamboo or metal skewers

    Method

    1. 1

      In a bowl, combine the minced lemongrass, garlic, shallot, fish sauce, brown sugar, vegetable oil, soy sauce, turmeric, black pepper, and chile to form a marinade paste.

    2. 2

      Add the chicken pieces to the marinade and toss until evenly coated.

    3. 3

      Cover and refrigerate the chicken to marinate, at least 2 hours or up to overnight.

    4. 4

      If using bamboo skewers, soak them in water for 20 minutes to prevent burning.

    5. 5

      Thread the marinated chicken pieces onto the skewers, dividing evenly among 8 skewers.

    6. 6

      Preheat a grill or grill pan to medium-high heat.

    7. 7

      Grill the skewers, turning every 2 to 3 minutes, until charred in spots and the chicken reaches 165°F internally, about 10 to 12 minutes total.

    8. 8

      Transfer skewers to a platter, garnish with chopped cilantro, and serve with lime wedges.