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.