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