Grilled Lemongrass Chicken

I think Vietnamese food is just awesome. So, today, I’d like to share with you one of my favorite, this fantastic Vietnamese inspired Grilled Lemongrass Chicken. I love the simple taste of the charcoal smoked grilled chicken, infused with the aromatic flavor from the lemongrass. The grilled chicken bites are best enjoyed with lots of crisp lettuce leaves, mint leaves, Asian basil, shredded cucumber, carrots, and Vietnamese dipping sauce. Just ensure you have plenty of napkins as this is a fun DIY hands-on meal. Grab a cold beer or a glass of wine and enjoy!


Grilled Lemongrass Chicken

Ingredients

4 (850 g) Chicken Breast, lightly pounded and cubed (about ¾ inch)
4 Stalks Lemongrass, minced
2 Cloves Garlic, minced
2 (60 g) Shallots, minced
2 Tbsp Sugar
1 Tbsp Oyster Sauce

2 tsp Chili Flakes

3 Tbsp Fish Sauce

1 tsp Sea Salt
3 Tbsp Peanut Oil

20 Bamboo Skewers, soaked in the water for 1 hour
 or metal skewers
Peanut or Vegetable Oil
Lettuce Leaves
Mint Leaves
Asian Basil
Cucumber, shredded
Carrots, shredded

Vietnamese Dipping Sauce
6 Thai Chilies, chopped
6 Tbsp Sugar
1 Clove Garlic, chopped
3 Tbsp Lime Juice
6 – 8 Tbsp Fish Sauce
¾ to 1 Cup of Warm Water
Some shredded carrots

Method

Combine the chicken, lemongrass, garlic, shallots, sugar, oyster sauce, chili flakes, fish sauce, oil, and sea salt in a bowl. Refrigerate the chicken mixture for about 3 hours.



Light up the charcoal or prepare the gas grill for direct cooking over medium heat.


Thread the marinated chicken pieces onto each skewer. Grill and baste with additional oil until the chicken is fully cooked. Serve warm with lettuce leaves, Asian basil, mint leaves, cucumber, carrots, and Vietnamese dipping sauce.