Name: Fragrant Grilled Lemongrass Chicken: Asian-Inspired BBQ
Prep time: 30 min
Cook time: 4 min
Total time: 1 h 34 min
Yield: 4
Cuisine: US
Ingredients: 1 shallot, finely minced; 2 stalks lemongrass, outer layers removed, finely chopped; 1 Thai bird's eye chili, seeded and finely chopped (adjust to taste); 1 clove garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon fish sauce, preferably high-quality; 1 tablespoon vegetable oil (or canola oil); 1 tablespoon granulated sugar; 1 1/2 teaspoons oyster sauce; 1 pound boneless, skinless chicken breasts, thinly sliced against the grain into strips approximately 1/4 inch thick; Bamboo skewers, soaked in water for at least 30 minutes to prevent burning

Embark on a culinary journey to Southeast Asia with these vibrant lemongrass-infused chicken skewers. Marinated in a symphony of aromatic herbs and spices, then kissed by the flames of the grill, these tender morsels deliver an explosion of flavor with every bite. Perfect as an appetizer or the star of a light and refreshing meal served alongside a cool vermicelli noodle salad.

Follow The Directions

01

Step

5 mins

Prepare the Lemongrass Paste: In a mortar and pestle, or a small food processor, combine the shallot, lemongrass, chili, garlic, and ginger. Grind or process until a coarse paste forms. (5 minutes)

02

Step

2 mins

Create the Marinade: In a medium bowl, whisk together the lemongrass paste, fish sauce, vegetable oil, sugar, and oyster sauce until well combined. (2 minutes)

03

Step

4 hrs

Marinate the Chicken: Place the chicken strips in a large resealable plastic bag or a non-reactive bowl. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, or preferably up to 4 hours, for optimal flavor infusion. (1-4 hours)

04

Step

5 mins

Prepare the Grill: Preheat an outdoor grill to medium-high heat (approximately 375-450°F or 190-230°C). Lightly oil the grill grate to prevent sticking. (5 minutes)

05

Step

10 mins

Thread the Skewers: Thread the marinated chicken strips onto the soaked bamboo skewers, packing them closely together but not overcrowding. (10 minutes)

06

Step

12 mins

Grill the Chicken: Place the skewers on the preheated grill and cook for 2-4 minutes per side, or until the chicken is cooked through and has a light golden-brown color. Be careful not to overcook, as the chicken can become dry. (8-16 minutes)

07

Step

Serve: Remove the grilled lemongrass chicken skewers from the grill and serve immediately. Garnish with fresh herbs, such as cilantro or mint, and a squeeze of lime juice for an extra burst of freshness. Pair with a cool vermicelli noodle salad for a complete and satisfying meal.

For a milder flavor, remove the seeds and membranes from the chili pepper before chopping.
If you don't have a mortar and pestle, you can use a food processor to make the lemongrass paste. Pulse until finely chopped, but be careful not to over-process it into a puree.
Soaking the bamboo skewers in water prevents them from burning on the grill. If you don't have time to soak them, you can wrap the exposed ends of the skewers in aluminum foil.
To ensure even cooking, cut the chicken strips into uniform sizes.
The longer the chicken marinates, the more flavorful it will become. However, avoid marinating for longer than 4 hours, as the acidity in the marinade can start to break down the chicken fibers and make it mushy.
Grilled lemongrass chicken is best served immediately while it's still warm and juicy. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.