Name: Chicken and Lemongrass Skewers
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 serving(s)
Ingredients: 8 skinless and boneless chicken thighs; 2 stalks fresh lemongrass; 1 recipe Nuoc Cham sauce (see recipe: Nuoc Cham); 1 tablespoon (15 ml) peanut oil; 1 teaspoon (5 ml) sesame oil; 16 wooden skewers, soaked 15 minutes in water; Iceberg lettuce leaves; 1/4 cup (60 ml) chopped roasted peanuts

Ingredients

- 8 skinless and boneless chicken thighs
- 2 stalks fresh lemongrass
- 1 recipe Nuoc Cham sauce (see recipe: Nuoc Cham)
- 1 tablespoon (15 ml) peanut oil
- 1 teaspoon (5 ml) sesame oil
- 16 wooden skewers, soaked 15 minutes in water
- Iceberg lettuce leaves
- 1/4 cup (60 ml) chopped roasted peanuts

Preparation

- Cut the chicken thighs in half and flatten slightly.
- Remove the outer leaves of the lemongrass. Keep only the white part and chop finely. With a mortar or small food processor, crush the lemongrass.
- In a bowl, combine the lemongrass, half the nuoc cham sauce and the chicken. Cover and let marinate in the refrigerator for 2 hours, ideally. When short on time, marinate for 30 minutes on the counter. If you plan to grill the chicken, add the oil in the marinade.
- Thread one piece of chicken per skewer. Brown the chicken on the grill or a ridged skillet in the peanut and sesame oil, 3 to 4 minutes on each side.
- When serving, place the skewers on the lettuce leaves and sprinkle with the peanuts. Serve with the remaining sauce.

Chicken and Lemongrass Skewers

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Ingredients

Preparation

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