Fragrant lemongrass chicken grilled on a stick. Serve with vermicelli noodle salad.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.

  • Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.

Cook's Note:

If you don't have a mortar and pestle, you can make the marinade in a small food processor.

Nutrition Facts

194 calories; 6.2 g total fat; 65 mg cholesterol; 347 mg sodium. 9.3 g carbohydrates; 24.5 g protein; Full Nutrition

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Rating: 2 stars
I used a dried stalk of lemongrass instead of fresh as that is what I had on hand. I also omitted the pepper. I left it marinating for a few hours before grilling. This didn't do it for us though I enjoyed the method. Slice your chicken a bit thicker instead of thinner - it'll stay on the skewer better. Read More