Chicken on Lemongrass Skewers
Infuse your grilling repertoire with the vibrant flavors of Southeast Asia with this Chicken on Lemongrass Skewers recipe. Tender, bite-sized chicken thighs are marinated in a heavenly blend of soy sauce, fish sauce, lime juice, garlic, and ginger, with just a hint of sweetness from brown sugar and a pop of heat from red chili (if you like it spicy). The star of the dish? Lemongrass stalks, which double as fragrant skewers, adding a subtle citrusy aroma as the chicken grills to perfection. Perfect for dinner parties or weeknight meals, these flavorful skewers are ready in just under an hour (plus marinading time), and pair beautifully with rice, a crisp salad, or a tangy dipping sauce. Easy to prepare yet utterly impressive, this dish is a must-try for fans of bold, tropical-inspired cuisine.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 8 lemongrass stalks
- 3 garlic cloves
- 1 tablespoon (grated) ginger
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1 red chili (optional, finely chopped)
- 1 handful fresh cilantro (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces, approximately 2 cm (1 inch) cubes.
Peel off the tough outer layers of the lemongrass stalks, keeping only the tender inner cores. Trim the stalks to about 15 cm (6 inches) long to use as skewers. Set aside.
In a large bowl, prepare the marinade by combining the garlic (minced), grated ginger, soy sauce, fish sauce, brown sugar, lime juice, vegetable oil, and red chili (if using). Mix well until the sugar is dissolved.
Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight for better flavor.
Once the chicken has marinated, thread 3-4 pieces onto each lemongrass stalk, leaving a bit of space between pieces to ensure even cooking.
Preheat a grill or grill pan over medium-high heat. Lightly grease the surface to prevent sticking.
Grill the chicken skewers for 5-7 minutes on each side, or until the chicken is cooked through and has a nice char. The internal temperature should reach 75°C (165°F).
Transfer the cooked skewers to a serving plate and garnish with fresh cilantro, if desired. Serve immediately with rice, salad, or dipping sauce of your choice.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 22.4 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 518 mg | 40% | |
| Iron | 50.7 mg | 282% | |
| Potassium | 5968 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
