Lemongrass Chicken Skewers
Serves: 4Hands-on: 30 minutesTotal: 12 hours 40 minutesDifficulty: Easy
- 5 stalks lemongrass, trimmed
- 12 large cubes chicken breast, a little over 1 oz. each
- 1⁄2 tsp. ground black pepper
- 2 Tbsp. vegetable oil, divided
- 1⁄8 tsp. crushed red pepper
- Juice of 1 medium lime
- 2 tsp. fish sauce
- 1⁄8 tsp. sugar
- 1⁄2 tsp. sea salt
- Remove 2 inches 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.