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

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Recipe Summary

prep:
30 mins
cook:
4 mins
additional:
1 hr
total:
1 hr 34 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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; protein 24.5g 49% DV; carbohydrates 9.3g 3% DV; fat 6.2g 10% DV; cholesterol 64.6mg 22% DV; sodium 346.6mg 14% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
03/09/2017
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