Get ready to transform your dinner routine with these irresistible Vietnamese Lemongrass Chicken Skewers. I’ve perfected this recipe to bring you the authentic flavors of Vietnamese street food right to your kitchen. The combination of fragrant lemongrass, savory fish sauce, and aromatic garlic creates a marinade that’ll make your taste buds dance. What I love most about these skewers is how they deliver restaurant-quality results with minimal effort.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 stalks lemongrass, tender white parts only, finely minced
- 6 cloves garlic, minced
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon ground black pepper
- 1 tablespoon turmeric powder
- 12-15 wooden skewers
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- In a large bowl, combine minced lemongrass, garlic, fish sauce, brown sugar, vegetable oil, black pepper, and turmeric powder. Mix well until sugar dissolves.
- Add chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for 2-4 hours (overnight for best results).
- Preheat your grill to medium-high heat (around 375°F/190°C).
- Thread marinated chicken pieces onto skewers, leaving small gaps between pieces for even cooking.
- Grill skewers for 12-15 minutes, turning every 3-4 minutes, until chicken is cooked through and slightly charred.
Cook Time and Serving Size
Prep Time: 20 minutes
Marinating Time: 2-4 hours
Cook Time: 12-15 minutes
Total Time: 3-5 hours
Servings: 4-6 people (12-15 skewers)
Recipe Notes
- When selecting lemongrass, look for firm stalks with a pale yellow-green color. Remove the tough outer layers and use only the tender white parts.
- If you can’t find fresh lemongrass, substitute with 2 tablespoons of lemongrass paste from the produce section.
- Chicken thighs work better than breast meat as they stay juicier and more flavorful.
- Don’t skip the marinating time – it’s crucial for developing those authentic Vietnamese flavors.
- To check if the chicken is done, cut into the thickest piece – it should be white throughout with no pink center.
- Serve these skewers with nuoc cham (Vietnamese dipping sauce) and steamed rice for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Vietnamese Lemongrass Chicken Skewers
Get ready to transform your dinner routine with these irresistible Vietnamese Lemongrass Chicken Skewers. I've perfected this recipe to bring you the authentic flavors of Vietnamese street food right to your kitchen. The combination of fragrant lemongrass, savory fish sauce, and aromatic garlic creates a marinade that'll make your taste buds dance. What I love most about these skewers is how they deliver restaurant-quality results with minimal effort.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 4 stalks lemongrass tender white parts only, finely minced
- 6 cloves garlic minced
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon ground black pepper
- 1 tablespoon turmeric powder
- 12-15 wooden skewers
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- In a large bowl, combine minced lemongrass, garlic, fish sauce, brown sugar, vegetable oil, black pepper, and turmeric powder. Mix well until sugar dissolves.
- Add chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for 2-4 hours (overnight for best results).
- Preheat your grill to medium-high heat (around 375°F/190°C).
- Thread marinated chicken pieces onto skewers, leaving small gaps between pieces for even cooking.
- Grill skewers for 12-15 minutes, turning every 3-4 minutes, until chicken is cooked through and slightly charred.