Vietnamese Lemongrass Chicken

Name: Vietnamese Lemongrass Chicken
Prep time: 45 min
Cook time: 15 min
Total time: 1 min
Ingredients: 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

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Prep Time: 45 minutes

Cook Time: 15 minutes

Total: 1 hours

Servings: 8

Author : Ali

Ingredients

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1/4 cup lime juice, plus extra lime wedges for serving3 tablespoons fish sauce2 tablespoons maple syrup (or brown sugar)2 tablespoons avocado oil (or any neutral-flavored oil)1 tablespoon low-sodium soy sauce4 small garlic cloves2 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

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Instructions

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Step 1

Combine 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.

Step 2

Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.

Step 3

Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.

Step 4

Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).

Step 5

Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.

Step 6

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.