Vietnamese Lemongrass chicken Skewers are a deliciously fragrant and juicy dish perfect for grilling season or weeknight dinners.
The marinade combines lemongrass, garlic, fish sauce, and a touch of sweetness, infusing the chicken with classic Vietnamese flavors.
Paired with a tangy and slightly sweet nuoc cham dipping sauce, these skewers offer a fresh and bold flavor that's sure to impress.
Why You’ll Love This Recipe
- Marinating the chicken for at least 1 hour allows the lemongrass and aromatics to deeply flavor the meat, keeping it moist and tender when grilled.
- Grilling the skewers over medium-high heat creates a slight char that enhances the smoky, fresh taste of the lemongrass marinade.
- The nuoc cham dipping sauce balances salty, sweet, sour, and spicy elements, complementing the grilled chicken perfectly.
Vietnamese Lemongrass Chicken Skewers with Nuoc Cham
Grilled chicken skewers marinated in fragrant lemongrass and served with a traditional Vietnamese tangy nuoc cham dipping sauce. A fresh, bold, and easy-to-make grilled dish.
- Prep time
- 20 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 16 skewers
Ingredients
- 1.5 pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 stalks lemongrass, white part only, finely minced (about 3 tablespoons)
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon freshly ground black pepper
- 16 bamboo skewers, soaked in water for 30 minutes
Instructions
- Prepare the Marinade and Chicken In a bowl, combine minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, vegetable oil, and black pepper. Add chicken pieces and mix well to coat. Cover and marinate in the refrigerator for at least 1 hour, preferably up to 4 hours.
- Preheat the Grill Preheat a grill or grill pan to medium-high heat (about 400°F or 200°C). Thread the marinated chicken pieces evenly onto the soaked bamboo skewers.
- Grill the Skewers Place the chicken skewers on the preheated grill. Cook for 4-5 minutes on each side until the chicken is cooked through and has nice grill marks, turning once. The internal temperature should reach 165°F (74°C) for food safety.
- Serve with Nuoc Cham Dipping Sauce Serve the hot grilled skewers immediately with nuoc cham dipping sauce. Garnish with fresh herbs if desired.
Helpful Tips
- Use boneless, skinless chicken thighs for juicier and more flavorful skewers compared to chicken breasts.
- Soak bamboo skewers before grilling to prevent burning.
- Make sure to check the internal temperature of the chicken reaches 165°F (74°C) to ensure it is safe to eat.
- For extra flavor, include fresh chopped cilantro or mint when serving.
Storage and Make-Ahead
Store any leftover cooked chicken skewers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on a grill or in a skillet to maintain the texture; avoid microwaving to prevent dryness.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but it tends to be less juicy. Marinating well and not overcooking helps retain moisture.
How long should I marinate the chicken?
Marinate for at least 1 hour in the refrigerator, but up to 4 hours for the best flavor infusion.
What is nuoc cham?
Nuoc cham is a traditional Vietnamese dipping sauce made from fish sauce, lime juice, sugar, water, garlic, and chili, providing a balance of sweet, sour, salty, and spicy flavors.
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