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.