Gà Nướng Sả Ớt (Lemongrass Chili Grilled Chicken Skewers)

Ingredients

• 1 lb 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

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 1 lb chicken thighs, cut into 1-inch 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 1 lb chicken thigh cubes evenly onto skewers, leaving a small space between each piece.
4. 4Preheat your grill to medium-high heat, which is approximately 400-450°F (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 165°F (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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