🧂 Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 2 stalks fresh lemongrass
• 3 cloves garlic
• 1 small shallot
• 1 tablespoon ginger
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• ½ teaspoon ground white or black pepper
• 1 chopped Thai chili
• lime wedges
• cilantro
• sweet chili sauce or nuoc cham (Vietnamese dipping sauce)
• steamed jasmine rice

📖 Instructions

🌿 Marinate the Chicken
In a large bowl, mix all marinade ingredients:
2 stalks fresh lemongrass (white part only), finely minced
3 cloves garlic, minced
1 small shallot, minced
1 tablespoon ginger, grated
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 tablespoon vegetable oil
½ teaspoon ground white or black pepper
1 chopped Thai chili (optional, for heat)

Add chicken and toss to coat.
Cover and marinate for at least 1 hour, ideally overnight in the fridge.

🍢 Prepare Skewers
Soak wooden skewers in water for 30 minutes (to prevent burning).
Thread marinated chicken pieces onto skewers.

🔥 Grill or Cook
Preheat grill, grill pan, or broiler over medium-high heat.
Lightly oil the grates/pan.
Cook skewers for 3–4 minutes per side or until nicely charred and cooked through (internal temp: 165°F / 74°C).

🥢 Serve
Plate skewers over rice or noodles.
Garnish with herbs, a squeeze of lime, and your favorite dipping sauce.

🔄 Variations:
Add vegetables like red onion or bell pepper to the skewers.
Try with tofu or shrimp for a twist.
Use a peanut sauce instead of chili sauce for a richer flavor profile.