Gà Nướng Sả Ớt (Lemongrass Chili Chicken Skewers)

Ingredients

• about 450 g Chicken thighs, boneless, skinless, cut into 1-inch cubes
• 3 tbsp Lemongrass, minced
• 3 cloves Garlic, minced
• 1-2 small Red chili, minced (adjust to taste)
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce (ensure dairy-free)
• 1 tbsp Sugar
• 1 tbsp Vegetable oil
• 1 tbsp Lime juice
• 8 skewers Wooden skewers

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

Instructions

1. 1In a large bowl, combine the 3 tbsp minced lemongrass, 3 cloves minced garlic, 1-2 minced red chili (adjust to your spice preference), 2 tbsp soy sauce, 1 tbsp dairy-free fish sauce, 1 tbsp sugar, 1 tbsp vegetable oil, and 1 tbsp lime juice. Stir everything together until it is well mixed.
2. 2Add the about 450 g chicken thighs, cut into 2.54 cm cubes, to the bowl with the marinade. Toss the chicken pieces until they are completely covered in the marinade. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or for up to 4 hours.
3. 3While the chicken is marinating, place the 8 wooden skewers in a shallow dish filled with water. Let them soak for at least 30 minutes to prevent them from burning on the grill.
4. 4Once the chicken has finished marinating, carefully thread the marinated chicken cubes onto the soaked wooden skewers. Try to place them evenly, leaving a small space between each piece.
5. 5Preheat your grill to medium heat. This is typically around 176.7-204.4°C (175-200°C). Place the chicken skewers on the grill grates.
6. 6Grill the chicken skewers for 5-7 minutes on each side. The chicken is cooked through when it is no longer pink inside and has reached an internal temperature of 74°C.
7. 7Remove the chicken skewers from the grill and let them rest for 2-3 minutes before serving. This allows the juices to redistribute, making the chicken more tender.

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