Lemongrass Chicken Skewers

Save to My Recipes

Difficulty: Easy

Hands-on: 30 minutesTotal: 12 hours 40 minutes

Serves: 4

Ingredients

  • 5 stalks lemongrass, trimmed
  • 12 large cubes chicken breast, a little over 1 oz. each
  • ½ tsp. ground black pepper
  • 2 Tbsp. vegetable oil, divided
  • ⅛ tsp. crushed red pepper
  • Juice of 1 medium lime
  • 2 tsp. fish sauce
  • ⅛ tsp. sugar
  • ½ tsp. sea salt

Directions

  • Remove 2" from the thick end of each stalk of lemongrass; set aside. Bruise 4 of the lemongrass stalks with the back of a knife. Remove the tough outer layer of the fifth stalk, exposing the tender core; mince.
  • Skewer 3 cubes of chicken on each lemongrass stalk. Sprinkle the skewers with the minced lemongrass and black pepper, and drizzle with 1 tablespoon oil. Cover with plastic wrap and refrigerate for at least 12 hours.
  • Chop all of the reserved lemongrass stalk ends. Place in a small saucepan and cover with water. Bring to a boil, cover, and let reduce until approximately 2 tablespoons of liquid are left; strain. Return the liquid to the saucepan and further reduce to 1 tablespoon.
  • Combine the lemongrass liquid with crushed red pepper, lime juice, fish sauce, sugar, and remaining oil; set aside.
  • Prepare a grill to high heat. Grill the chicken skewers for approximately 2 to 3 minutes per side, or until done to your liking.
  • To serve, spoon a little of the lemongrass sauce over the top of each skewer and sprinkle with sea salt.

Recipe Information

Serves: 4

Ingredients

  • 5 stalks lemongrass, trimmed
  • 12 large cubes chicken breast, a little over 1 oz. each
  • ½ tsp. ground black pepper
  • 2 Tbsp. vegetable oil, divided
  • ⅛ tsp. crushed red pepper
  • Juice of 1 medium lime
  • 2 tsp. fish sauce
  • ⅛ tsp. sugar
  • ½ tsp. sea salt

Directions

  • Remove 2" from the thick end of each stalk of lemongrass; set aside. Bruise 4 of the lemongrass stalks with the back of a knife. Remove the tough outer layer of the fifth stalk, exposing the tender core; mince.
  • Skewer 3 cubes of chicken on each lemongrass stalk. Sprinkle the skewers with the minced lemongrass and black pepper, and drizzle with 1 tablespoon oil. Cover with plastic wrap and refrigerate for at least 12 hours.
  • Chop all of the reserved lemongrass stalk ends. Place in a small saucepan and cover with water. Bring to a boil, cover, and let reduce until approximately 2 tablespoons of liquid are left; strain. Return the liquid to the saucepan and further reduce to 1 tablespoon.
  • Combine the lemongrass liquid with crushed red pepper, lime juice, fish sauce, sugar, and remaining oil; set aside.
  • Prepare a grill to high heat. Grill the chicken skewers for approximately 2 to 3 minutes per side, or until done to your liking.
  • To serve, spoon a little of the lemongrass sauce over the top of each skewer and sprinkle with sea salt.

Nutrition Information

Nutrition Information
Amount per serving
Calories190
Total Fat8g
Saturated Fat1g
Cholesterol75mg
Sodium400mg
Total Carbohydrate2g
Dietary Fiber0g
Sugars0g
Protein23g