Lemongrass Chicken Skewers

Serves: 4Hands-on: 30 minutesTotal: 12 hours 40 minutesDifficulty: Easy

Serves: 4


  • 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.