Vietnamese Lemongrass Chicken Skewers with Fresh Herbs and Nuoc Cham Dipping Sauce
Fragrant lemongrass-marinated chicken thighs grilled to caramelized perfection, served with a vibrant bouquet of fresh mint, cilantro, and Thai basil. These aromatic skewers bring the authentic flavors of Vietnamese street food to your spring table.
Ingredients
- 700g boneless skinless chicken thighs, cut into 2-inch pieces
- 3 stalks fresh lemongrass, tender white part only, finely minced
- 4 cloves garlic, minced
- 2 shallots, finely minced
- 3 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 1 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 1 fresh red chili, finely chopped
- 3 tablespoons lime juice
- 2 tablespoons warm water
- 1 tablespoon sugar
- 1 clove garlic, minced for sauce
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves
- 1 head butter lettuce, leaves separated
- 8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a large bowl, combine the minced lemongrass, 4 cloves garlic, shallots, 2 tablespoons fish sauce, vegetable oil, honey, turmeric, black pepper, and half the chopped chili. Mix well to create the marinade.
Add the chicken pieces to the marinade, tossing to coat evenly. Cover and refrigerate for at least 20 minutes or up to 4 hours for deeper flavor.
Prepare the nuoc cham dipping sauce by whisking together the lime juice, warm water, sugar, remaining 1 tablespoon fish sauce, 1 clove minced garlic, and remaining chili until the sugar dissolves. Set aside.
Thread the marinated chicken pieces onto the skewers, leaving small gaps between pieces for even cooking.
Preheat a grill, grill pan, or barbecue to medium-high heat. Lightly oil the grates.
Grill the chicken skewers for 5-7 minutes per side, turning occasionally, until the chicken is charred in spots and the internal temperature reaches 75°C (165°F) when measured with a meat thermometer.
Remove skewers from heat and let rest for 2-3 minutes.
Arrange the butter lettuce leaves on a serving platter. Place the grilled skewers on top and scatter with fresh mint, cilantro, and Thai basil.
Serve immediately with the nuoc cham dipping sauce on the side. To eat, wrap chicken pieces in lettuce with fresh herbs and dip in sauce.
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