Vietnamese Lemongrass Chicken
- Yield 8
- Prep 45 minutes
- Cook 15 minutes
Vietnamese Lemongrass Chicken is a chicken recipe on Avoteb. The yield on the card is 8. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1/4 cup lime juice, plus extra lime wedges for serving
- 3 tablespoons fish sauce
- 2 tablespoons maple syrup (or brown sugar)
- 2 tablespoons avocado oil (or any neutral-flavored oil)
- 1 tablespoon low-sodium soy sauce
- 4 small garlic cloves
- 2 stalks lemongrass, tender white parts only, roughly chopped (see below)
- 1 medium shallot, peeled and halved (or half of a small red onion)
- 2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces
Method
Mix the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
Mix the chicken and marinade in a large bowl. Turn until the chicken is evenly coated. Lid the bowl and let the chicken marinate for 30 minutes.
Warm the grill to medium-a hot burner. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
Once the grill is hot, place the chicken kabobs evenly on the grill. Leave for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
Move the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
