Gà Nướng Sả Ớt (Lemongrass Chili Chicken Skewers)

Instructions

1. 1Prepare your aromatics: Finely mince 3 stalks of lemongrass (use only the tender bottom 10.16-12.7 cm), 4 cloves of garlic, 2 shallots, and 1 medium red chili. Place all minced ingredients into a medium bowl.
2. 2Make the marinade: To the bowl with the minced aromatics, add 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of gluten-free soy sauce, 1 teaspoon of black pepper, and 2 tablespoons of vegetable oil. Stir everything together until well combined.
3. 3Marinate the chicken: Add about 680 g of chicken thighs, cut into bite-sized pieces, to the marinade. Toss the chicken thoroughly to ensure every piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
4. 4Assemble the skewers: Soak 12 bamboo skewers in water for at least 10 minutes to prevent them from burning on the grill. Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece.
5. 5Preheat the grill: Set your grill to medium heat, aiming for a temperature of approximately 190°C.
6. 6Grill the chicken: Place the chicken skewers on the preheated grill. Cook for 6-8 minutes per side. The chicken is done when it is cooked through and has developed a slightly charred exterior. The internal temperature should reach 74°C.
7. 7Serve: Remove the chicken skewers from the grill and serve immediately.

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