Vietnamese Lemongrass Chicken Skewers
Elevate your taste buds with the bold and aromatic flavors of our "Vietnamese Lemongrass Chicken Skewers." Succulent chicken pieces marinated in a vibrant blend of lemongrass, garlic, and fish sauce, then skewered and grilled to perfection. Served with a side of fragrant jasmine rice and a zesty dipping sauce, this dish is a symphony of Southeast Asian tastes that will transport you to the streets of Hội An.
- 1 pound chicken thighs (boneless and skinless, cut into chunks)
- 3 stalks lemongrass (minced)
- 4 cloves garlic minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoons vegetable oil
- Wooden skewers (soaked in water)
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 red chili (finely chopped)
- 2 cloves garlic (minced)
- Jasmine rice (cooked)
- Fresh herbs (cilantro, mint, basil)
- Crushed peanuts
- 1. Marinate Chicken:
In a bowl, combine lemongrass, garlic, fish sauce, soy sauce, honey, and vegetable oil. Add chicken chunks, coat evenly, and marinate for at least 2 hours.
- 2. Skewer Chicken:
Thread marinated chicken pieces onto soaked wooden skewers.
- 3. Grill:
Grill chicken skewers over medium-high heat until cooked through and slightly charred, about 15 minutes.
- 4. Prepare Dipping Sauce:
In a bowl, mix fish sauce, lime juice, sugar, chopped chili, and minced garlic.
- 5. Serve:
Arrange chicken skewers on a platter, accompanied by jasmine rice, fresh herbs, crushed peanuts, and the zesty dipping sauce.