Grilled Lemongrass Chicken Skewers

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 3 stalks of lemongrass, white part only, finely minced 3 stalks of lemongrass, white part only, finely minced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon honey or brown sugar 1 tablespoon honey or brown sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 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

1. 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.
2. 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.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken onto the soaked bamboo skewers, leaving a small space between each piece.
5. 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.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
7. 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.