Lemongrass chicken skewers Vietnamese style

2018-05-24
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Lemongrass chicken skewers Vietnamese style.

You will need to marinade these for at least 5 hours or better still overnight, so you can do this a day ahead.

These delicious skewers of chicken are a joy to eat, sweet, sticky with a honey and hoisin glaze and so easy to make. Fantastic on the BBQ or under a searingly hot grill.

I like to serve these with sticky rice. They make a deliciously different appetiser or an accompaniment to a BBQ. Kids love them, adults will devour them in a flash.

I have added images in the slider above to help with the steps.

Ingredients

  • 500g Chicken thighs skinless boneless and each cut into 4.
  • 1 Stick of Lemongrass finely chopped.
  • 2 Garlic clove coarsely chopped.
  • 4 Spring onions white part coarsely chopped.
  • 4 Kaffir lime leaves sliced very thinly.
  • 1 heaped tablespoon soft brown sugar.
  • ½ Teaspoon salt.
  • ½ Teaspoon paprika (not smoked)
  • ¼ Teaspoon Turmeric powder.
  • 1 Teaspoon cornflour.
  • 1 Tablespoon fish sauce.
  • 1 Tablespoon light soy sauce.
  • 1 Tablespoon honey for the glaze.
  • 1 Teaspoon hoisin sauce for the glaze.
  • Bamboo or stainless steel skewers.

Method

Step 1

Place all the chopped vegetable ingredients into a small food processor and pulse until fine but not blended smooth.

Step 2

In either a sealed container or a ziplock bag add the chicken thighs and the processed marinade ingredients. Give it a good mix and leave for at least 5 hours or better still do this a day ahead and refrigerate.

Step 3

Pre-heat your grill to the highest setting or pre-heat your BBQ until the coals are white. Place the glaze ingredients into a small container and mix well.

Step 4

Remove the marinaded chicken from the fridge and thread onto your skewers. Place the chicken skewers under the hot grill on a baking tray or directly over the hot BBQ coals. Baste the chicken every few minutes with the glaze turning frequently until charred slightly and cooked through.

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