Gà Nướng Sả Ớt (Lemongrass Chili Grilled Chicken Skewers)

Ingredients

• about 450 g Chicken thighs, boneless and skinless, cut into 1-inch cubes
• 2 stalks Lemongrass, minced
• 3 cloves Garlic, minced
• 1-2 depending on spice level Red chilies, minced
• 2 tbsp Fish sauce
• 1 tbsp Sugar
• 1 tbsp Lime juice
• 1/2 tsp Black pepper
• 1 tbsp Vegetable oil

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

Instructions

1. 1In a bowl, combine the 2 stalks minced lemongrass, 3 cloves minced garlic, 1-2 minced red chilies, 2 tablespoons fish sauce, 1 tablespoon sugar, 1 tablespoon lime juice, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil to create the marinade.
2. 2Add the about 450 g chicken thighs, cut into 2.54 cm cubes, to the marinade and mix thoroughly to ensure every piece is coated. Cover the bowl and refrigerate for at least 30 minutes, or for a longer, deeper flavor, up to overnight.
3. 3Thread the marinated about 450 g chicken thigh cubes evenly onto skewers, leaving a small space between each piece.
4. 4Preheat your grill to medium-high heat, which is approximately 204.4-232.2°C (200-230°C).
5. 5Place the chicken skewers on the preheated grill. Cook for 6-8 minutes per side. The chicken is done when it is cooked through, with an internal temperature reaching 74°C, and has developed slightly charred edges.
6. 6Remove 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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