Lemongrass Chicken Skewers

Ingredients

• 800 g Boneless, skinless chicken thigh tops (Cut into 2 × 3 cm pieces)
• 3 Garlic cloves (Finely chopped)
• 2 Lemongrass stalks (Remove the tough part, discard the first two leaves, cut the rest into thin rounds then coarsely chop)
• 2 c. à soupe Fish sauce
• 2 c. à soupe Soy sauce
• 1 c. à soupe Honey
• 1 c. à café Ground black pepper (To taste)
• 8 Wooden skewers (Soak 30 min in water before use)
• 1 c. à soupe Vegetable oil (To lightly grease the pan)

Instructions

1. Prepare the garlic and lemongrass

   Peel the 3 garlic cloves and finely chop them. Remove the tough part of each lemongrass stalk, discard the first two leaves, cut the rest into thin rounds then coarsely chop.

   Time: PT10M

2. Cut the chicken

   Remove the skin from the thigh tops, cut into pieces about 2 cm wide and 3 cm long (cut in half lengthwise then into thirds widthwise).

   Time: PT5M

3. Marinate the chicken

   In a bowl, mix the chopped garlic, lemongrass, fish sauce, soy sauce, honey and pepper. Add the chicken pieces, coat well, cover and let marinate 30 minutes at room temperature.

   Time: PT30M

4. Prepare the skewers

   Soak the wooden skewers in a bowl of water for at least 30 minutes to prevent them from burning during cooking.

   Time: PT5M

5. Thread the skewers

   On each skewer, place 4 pieces of chicken (or more depending on skewer size).

   Time: PT5M

6. Pan‑grill cooking

   Heat the grill pan over medium heat, lightly brush with vegetable oil. Place the skewers and cook for 15 minutes, turning every 3‑4 minutes until golden and cooked through.

   Time: PT15M

   Temperature: Medium heat

7. Plating

   Arrange the skewers on a serving platter, sprinkle with a few fresh lemongrass slices if desired. Serve with white or sticky rice and sweet‑chili sauce.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Boneless, skinless chicken thigh tops: Chicken breast, Turkey
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Lemongrass stalks: Lemongrass paste, Lemon zest + ginger
• Instead of Fish sauce: Soy sauce + a splash of lemon, Tamari
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Honey: Maple syrup, Agave syrup
• Instead of Ground black pepper: White pepper
• Instead of Wooden skewers: Metal skewers
• Instead of Vegetable oil: Peanut oil, Sunflower oil

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon or spatula
• Grill pan or barbecue
• Kitchen tongs
• Water bowl for soaking skewers (optional)
• Serving plate (optional)

Critical Steps — Do Not Skip

• Properly chop the garlic and lemongrass to release aromas.
• Marinate the chicken for at least 30 minutes for tender, flavorful meat.
• Soak the wooden skewers to prevent them from burning.
• Cook over medium heat with frequent turning for even browning without burning.

Chef Tips from the Video

• Use a grill pan with ridges to get nice grill marks.
• Brush the skewers with half the sauce during cooking for a shiny glaze.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: The skewers can be frozen without the sauce for up to 2 months; reheat in the oven or pan.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinade the day before and let the chicken marinate overnight for more intensity.
• The skewers can be soaked several hours in advance.