Ingredients:
1 lb (450g) chicken thighs, boneless & skinless, cut into bite-sized pieces
2 stalks lemongrass, finely chopped (white part only)
3 cloves garlic, minced
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon ground black pepper
1 teaspoon chili flakes (optional, for heat)
1 tablespoon vegetable oil
Bamboo skewers, soaked in water for 30 minutes
Lime wedges and fresh cilantro, for serving
Instructions:
Prepare the marinade:
In a bowl, combine chopped lemongrass, garlic, fish sauce, soy sauce, brown sugar, black pepper, chili flakes (if using), and vegetable oil. Mix well.
Marinate the chicken:
Add the chicken pieces to the marinade, making sure each piece is coated. Cover and refrigerate for at least 1 hour, preferably 2–3 hours for maximum flavor.
Skewer the chicken:
Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a little space between each piece to ensure even cooking.
Preheat the grill:
Heat your grill or grill pan to medium-high. Lightly oil the grates to prevent sticking.
Grill the skewers:
Place the chicken skewers on the grill. Cook for 3–4 minutes per side, turning occasionally, until the chicken is cooked through and slightly charred on the edges.
Serve:
Transfer the skewers to a serving plate. Garnish with lime wedges and fresh cilantro. Serve immediately, ideally with sticky rice or a fresh salad.