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Recipe
Grilled Lemongrass Chicken Skewers
Tantalizing Lemongrass Delight
4.7 out of 5
Indulge in the vibrant flavors of Thai cuisine with these Grilled Lemongrass Chicken Skewers. Marinated in a fragrant blend of lemongrass, garlic, and spices, these skewers are grilled to perfection, resulting in tender and juicy chicken with a delightful citrusy aroma.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
2 hours 25 minutes (including marinating time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-carb, Paleo-friendly
Allergens
Soy
Not suitable for
Vegan, Vegetarian, Keto, High-carb, Dairy-based diets
Ingredients
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500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
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3 stalks of lemongrass, white part only, finely minced 3 stalks of lemongrass, white part only, finely minced
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4 cloves of garlic, minced 4 cloves of garlic, minced
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1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon fish sauce 1 tablespoon fish sauce
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1 tablespoon honey or brown sugar 1 tablespoon honey or brown sugar
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
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1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
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Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 12g, 3g
- Carbohydrates (total, sugars): 6g, 3g
- Protein: 28g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.In a bowl, combine the minced lemongrass, garlic, ginger, soy sauce, fish sauce, honey (or brown sugar), vegetable oil, ground coriander, ground turmeric, and ground black pepper.
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2.Add the chicken pieces to the marinade and mix well, ensuring each piece is coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
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3.Preheat the grill to medium-high heat.
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4.Thread the marinated chicken onto the soaked bamboo skewers, leaving a small space between each piece.
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5.Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
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6.Remove the skewers from the grill and let them rest for a few minutes before serving.
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7.Serve the Grilled Lemongrass Chicken Skewers hot with a side of Thai sweet chili sauce or peanut sauce for dipping.
Treat your ingredients with care...
- Lemongrass — To extract the most flavor from lemongrass, use the white part only and finely mince it. If the lemongrass stalks are tough, you can bruise them with a rolling pin before mincing.
- Ginger — Grate the ginger using a fine grater to ensure it blends well with the marinade and doesn't leave any fibrous texture in the chicken.
Tips & Tricks
- Soaking the bamboo skewers in water before grilling prevents them from burning.
- For an extra burst of flavor, squeeze some fresh lime juice over the cooked skewers before serving.
- If you prefer a spicier kick, add a small amount of finely chopped chili peppers to the marinade.
- If you don't have a grill, you can also cook the skewers on a stovetop grill pan or under the broiler in the oven.
- To ensure even cooking, make sure the chicken pieces are similar in size.
Serving advice
Serve the Grilled Lemongrass Chicken Skewers as an appetizer at a Thai-themed dinner party or as a main course alongside steamed jasmine rice and a refreshing cucumber salad.
Presentation advice
Arrange the skewers on a platter, garnish with fresh cilantro leaves, and serve with a side of Thai sweet chili sauce or peanut sauce for dipping. The vibrant colors of the chicken and the aromatic garnish will make the dish visually appealing.
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