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