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Vietnamese Lemongrass Chicken
This Vietnamese Lemongrass Chicken recipe is made with the best citrusy lemongrass marinade, and can be grilled, baked or sautéed.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●bowl
📝 Preparation Steps
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.
fish sauce3 tablespoonsmaple syrup (or brown sugar)2 tablespoonsmedium shallot (peeled and halved (or half of a small red onion))1
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.
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.
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).
5
Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least ⏱️ 5-10 minutes.
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.
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