Gà Nướng Sả Ớt (Lemongrass Chili Grilled Chicken Skewers)

Ingredients

• about 680 g Chicken thighs, boneless, skinless
• 2 stalks Lemongrass, finely chopped
• 4 cloves Garlic, minced
• 2 medium Shallots, minced
• 1-2 small Red chili, finely chopped
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce
• 1 tbsp Sugar
• 1/2 tsp Black pepper
• 1 tbsp Vegetable oil

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

Instructions

1. 1Cut the about 680 g of boneless, skinless chicken thighs into 2.54 cm pieces.
2. 2In a large bowl, combine the 2 stalks of finely chopped lemongrass, 4 cloves of minced garlic, 2 minced shallots, 1-2 finely chopped red chilies, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp sugar, 1/2 tsp black pepper, and 1 tbsp vegetable oil. Mix these marinade ingredients together thoroughly.
3. 3Add the about 680 g of chicken pieces to the marinade. Use your hands or a spoon to mix everything well, ensuring each piece of chicken is coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes. For deeper flavor, you can marinate it for up to overnight.
4. 4Thread the marinated chicken pieces onto skewers, leaving a small space between each piece. You should have enough chicken for about 8-12 skewers depending on their size.
5. 5Preheat your grill or a grill pan over medium-high heat. If using a grill, aim for a temperature of around 204.4-232.2°C (200-230°C).
6. 6Place the chicken skewers on the hot grill. Cook for 6-8 minutes per side. The chicken is done when it is no longer pink inside, has reached an internal temperature of 74°C, and has some nice charred edges.
7. 7Remove the chicken skewers from the grill and let them rest for 2-3 minutes before serving. This helps the juices redistribute, making the chicken more tender. Serve hot.

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