Gà Nướng Sả Ớt (Grilled Lemongrass Chicken Skewers)

Ingredients

• about 680 g Chicken Thighs (boneless, skinless)
• 3 tablespoons Lemongrass (minced)
• 3 cloves Garlic (minced)
• 1 small Red Chili (minced)
• 2 tablespoons Soy Sauce
• 1 tablespoon Fish Sauce
• 1 tablespoon Sugar
• 1/2 teaspoon Black Pepper
• 1 tablespoon Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of boneless, skinless chicken thighs into 2.54 cm cubes.
2. 2In a medium bowl, combine the 3 tablespoons of minced lemongrass, 3 cloves of minced garlic, 1 small minced red chili, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1/2 teaspoon of black pepper, and 1 tablespoon of vegetable oil. Mix these ingredients thoroughly until well combined.
3. 3Add the about 680 g of chicken cubes to the marinade mixture. Toss the chicken pieces gently to ensure they are completely coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or preferably overnight.
4. 4Thread the marinated chicken pieces onto skewers, leaving a small space between each piece.
5. 5Preheat your grill to medium heat, aiming for a temperature between about 175°C and about 205°C (175°C to 200°C).
6. 6Place the skewers on the preheated grill. Grill for 6 to 8 minutes per side. The chicken is cooked through when it is no longer pink inside and has a slightly charred exterior. For food safety, the internal temperature should reach 74°C.
7. 7Remove the chicken skewers from the grill and let them rest for 2-3 minutes before serving. Serve hot.

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