Lemongrass Chicken Skewers with Thai Sauces

Ingredients

• 800 g Boneless, skinless chicken thigh pieces (Cut into two uniformly sized pieces)
• 1 tige Lemongrass stalk (Remove the tip and the first leaf, finely chop the white part)
• 20 g Garlic (About 4 cloves, minced)
• 0.5 g Whole peppercorns (Crushed in a mortar)
• 5 g Coriander seeds (Ground in a mortar)
• 5 g Salt
• 6 g Sugar
• 15 ml Light soy sauce
• 7.5 ml Dark soy sauce
• 15 ml Fish sauce
• 15 ml Oyster sauce
• 15 ml Sunflower oil
• 8 pieces Bamboo skewers (Soak 30 min before use)
• 500 ml Water (For soaking the skewers)

Instructions

1. Prepare the chicken

   Remove the skin and bones from the thigh pieces, cut each thigh into two similarly sized pieces and place in a large bowl.

   Time: PT10M

2. Prepare the lemongrass and garlic

   Remove the tip and the first leaf of the lemongrass stalk, finely chop the white part. Mince the garlic.

   Time: PT10M

3. Grind the aromatics

   In the mortar, crush the lemongrass first, then the garlic, add the crushed peppercorns and ground coriander seeds. Mix until a homogeneous paste forms.

   Time: PT5M

4. Prepare the marinade

   Add the salt, sugar, light soy sauce, dark soy sauce, fish sauce, oyster sauce and sunflower oil to the aromatic paste. Mix well.

   Time: PT5M

5. Marinate the chicken

   Pour the marinade over the chicken in the bowl, mix to coat each piece. Cover the bowl with plastic wrap and refrigerate overnight (about 12 h).

   Time: PT5M

6. Soak the bamboo skewers

   Submerge the bamboo skewers in cold water for 30 minutes to prevent them from burning on the grill.

   Time: PT30M

7. Assemble the skewers

   Remove the skewers, drain them, then thread the marinated chicken pieces onto them, spacing them slightly. Tie the ends of the bamboo so the skewer does not come apart during cooking.

   Time: PT10M

8. Preheat the grill

   Light the barbecue or grill to medium‑high heat, reaching about 200 °C. Clean the grate and lightly oil it.

   Time: PT10M

   Temperature: 200°C

9. Grill the skewers

   Place the skewers on the grate, turn them every 2‑3 minutes for even cooking. Grill until the chicken is nicely browned and cooked through, about 12‑15 minutes.

   Time: PT15M

   Temperature: 200°C

10. Serve

    Remove the skewers from the grill, let rest 2 minutes, then serve hot with sticky rice or a fresh salad.

    Time: PT5M

Nutrition Facts

Calories

480

Protein

30 g

Carbohydrates

5 g

Fat

30 g

Fiber

0 g

Ingredient Substitutions

• Instead of Boneless, skinless chicken thigh pieces: Boneless chicken thighs, Chicken breast
• Instead of Lemongrass stalk: Ground lemongrass, Lemon zest
• Instead of Garlic: Garlic powder
• Instead of Whole peppercorns: Ground pepper
• Instead of Coriander seeds: Ground coriander, Cumin seeds
• Instead of Salt: Sea salt
• Instead of Sugar: Brown sugar, Honey
• Instead of Light soy sauce: Light soy sauce, Tamari
• Instead of Dark soy sauce: Thick soy sauce
• Instead of Fish sauce: Vietnamese fish sauce, Soy sauce
• Instead of Oyster sauce: Vegetarian oyster sauce
• Instead of Sunflower oil: Vegetable oil, Peanut oil
• Instead of Bamboo skewers: Metal skewers, Natural raphia

Equipment Needed

• Large bowl
• Mortar and pestle
• Chef's knife
• Cutting board
• Measuring spoons
• Grill or barbecue
• Kitchen tongs
• Container for soaking
• Kitchen brush (optional)
• Plastic wrap or lid

Critical Steps — Do Not Skip

• Prepare the chicken in uniformly sized pieces
• Marinate the chicken overnight
• Soak the bamboo skewers 30 min
• Assemble the skewers securing the ends
• Grill while turning regularly to avoid burning

Chef Tips from the Video

• Use charcoal for an authentic smoky flavor.
• Add a splash of lime juice just before serving to brighten the flavors.
• Serve with a small mint cucumber salad to contrast the richness of the meat.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 2 to 3 days.

Freezer: Marinated raw skewers can be frozen for up to 1 month. Thaw in the refrigerator before cooking.

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

Make-Ahead Tips

• Prepare the marinade and marinate the chicken the day before.
• Soak the bamboo skewers several hours ahead to save time on the day of cooking.