Gà Nướng Sả Ớt (Grilled Lemongrass Chicken Skewers)

Ingredients

• 1.5 pounds 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

Instructions

1. 1Cut the 1.5 pounds of boneless, skinless chicken thighs into 1-inch 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 1.5 pounds 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 350°F and 400°F (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 165°F (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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