Vietnamese Lemongrass Chicken Skewers

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Vietnamese Lemongrass Chicken Skewers

Lemongrass Chicken is a fragrant and flavourful dish featuring chicken marinated in a vibrant blend of lemongrass, garlic, shallots, fish sauce, soy sauce and sugar. The chicken is grilled or sautéed to be perfectly tender and juicy and infused with savoury, citrusy, and slightly sweet notes. The lemongrass marinade also works well with a range of other proteins such as pork, beef and prawns and can be paired with rice, noodles, fresh herbs, vegetables or salad, making it a versatile dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

Marinade ingredients
  • 2 stalks lemongrass roughly chopped
  • 1 shallot roughly chopped
  • 4 cloves garlic
  • 2 tbsp fish sauce
  • Juice of one lime approximately 1-2 tbsp of lime juice
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1/2 tsp black pepper
  • 1 tbsp coconut oil substitute with any neutral oil
  • 1/2 inch ginger optional
  • 1 fresh chilli optional, substitute with 1 tsp chilli powder
Protein
  • 800g chicken breast or boneless thigh cut into bite sized pieces
Garnish
  • 1 bunch coriander optional
  • 1 spring onion optional

Equipment

  • 1 blender or food processor
  • 12 skewers (soak wooden skewers in water for at least 15 minutes)

Method
 

  1. Add all the marinade ingredients into a blender or food processor and blend until smooth.
  2. Combine the chicken and marinade in a large bowl and mix until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
  3. If using skewers, thread the chicken evenly onto the skewers.
  4. Heat the grill pan (or pan) on medium heat and lightly coat with oil. Once the grill is hot, place the chicken skewers evenly on the grill and cook for 5-7 minutes on one side until golden brown and caramelised. Turn the skewers over and cook for another 5-7 minutes until the chicken is cooked through.
  5. Transfer the skewers to a clean plate and let rest for a few minutes. Garnish with coriander or spring onion and serve while hot.

Notes

  1. If you don't have skewers, you can sauté the chicken/protein on a large pan with a drizzle of oil. Stir and turn occasionally until the protein is cooked through.