Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 stalks lemongrass, finely minced
- 6 cloves garlic, minced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- Bamboo skewers, soaked in water for 30 minutes
Instructions
- In a large bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, sugar, vegetable oil, turmeric, and black pepper. Add chicken and mix well.
- Cover the bowl and refrigerate for at least 2 hours, preferably overnight.
- Thread marinated chicken pieces onto soaked bamboo skewers.
- Preheat grill to medium-high heat, then grill chicken skewers for 6-8 minutes per side.
- Brush with reserved marinade or honey mixture during the last few minutes of grilling.
- Serve the grilled chicken over rice or vermicelli noodles with fresh herbs and dipping sauce.
Notes
- Marinate chicken for at least 2 hours or overnight for best flavor.
- Grill over medium-high heat to avoid burning.
- Use fresh lemongrass and garlic for enhanced flavor.
- Soak skewers to prevent burning during grilling.
- Let chicken rest before serving to retain juices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Vietnamese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 skewer
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 100mg