Chicken and Lemongrass Skewers
Chicken and Lemongrass Skewers
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Ingredients
  • 8 skinless and boneless chicken thighs
    • 2 stalks fresh lemongrass or
    • Grated zest of 1 lemon
  • 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.
  • Description
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