Grilled Lemongrass Chicken Skewers

This my friends right here is a flavor all-star. 

Tender pieces of chicken (thighs, please) are laminated in the most flavorful marinade (overnight please) and grilled right before serving. The secret here is the lemongrass-coconut marination. OMG the creamy-coconut-lemongrass-flavor-packed marinade is bomb and tenderize the meat that melts in your mouth. The marinade is then reduced to make a delicious dipping sauce so nothing goes waste. Because tossing that flavorful sauce out is a tragedy. Served with simple salad of green beans, this my friends is what I call a perfect summer meal.

How To Make Grilled Lemongrass Chicken

The method of making this grilled chicken is fairly straightforward: combine the marinade ingredients, prep the chicken and leave it to marinate overnight in the fridge. That’s pretty much the bones of it (pun intended).

For the veggies I had nothing really planned for the pairing, but my garden helped me out. I had these beautiful beans I picked from the garden earlier in the day, (I had to add a few more from the store) along with fresh baby tomatoes that are in season and growing out of control in my garden so had to be put to good use. Point is any fresh veggies are perfect in this recipe. Keep it simple so they don’t compete with the beautiful lemongrass chicken.

For substitutions, chicken breasts will work, although I prefer thighs for textural reasons. For a vegetarian option, tofu would be fabulous, I have yet to try it with tofu but I have feeling it will work well. Seafood I feel will be too soft but hey will have to try out.

Grilled Lemongrass Chicken, serves 4

• 1 ½ pound skinless boneless chicken thighs, trim off any excess fat
• 1 14 fl oz can coconut milk, use more for extra sauce later
• 3 lemongrass stalks, bottom white and some green parts only, sliced into thin rings
• 1 tablespoon fish sauce or double on the soy sauce
• 1 tablespoon reduced sodium soy sauce
• 6-7 medium sized cloves garlic, minced
• 1 inch fresh ginger, minced or grated
• 1-3 Thai chili, thinly sliced, more if you like it hot
• 2 heaped tablespoon lime zest
• 2 tablespoon lime juice from the zested limes
• 1 teaspoon kosher salt, depends on the soy and fish sauce used 
• 1 handful cilantro, plus more for garnish
• 2 tablespoons avocado or any neutral oil for brushing
• lime wedges, for serving 

Green Bean Salad

• ½-1 pound fresh green beans or any podded beans, sliced diagonally
• 1 avocado, pitted and diced, optional
• 3-4 spring onions, thinly sliced
• 1 punnet about one or two large handfuls baby tomatoes
• lime juice as needed
• ¼ cup cilantro leaves
• black pepper and kosher salt as needed

Instructions

1. In a large bowl combine the coconut milk, lemongrass, soy sauce, fish sauce, garlic, ginger, Thai chili, lime zest, lime juice, in a large mixing bowl. Stir well to combine. Add half the cilantro and chicken. Submerge the chicken in the marinade.
2. Cover and marinade the chicken for at least 3 hours, overnight preferably, in the fridge. Take it out of the fridge about 45 minutes before cooking to bring it to room temperature. (Sometimes the whole thing will solidify, this does not mean its gone bad it’s the fat that solidifies in the fridge)
3. Heat the grill to medium-high heat. Brush with oil. Drain and place the chicken from the bowl to the grill. Grill the chicken for about 6-8 minutes until slightly charred(depending on the thickness of the thighs).
4. When the chicken releases from the grill, flip and finish cooking for another 5 minutes. 
5. While the chicken grills transfer the marinade to a small saucepan over medium-high heat. Bring to a boil. Reduce the heat to a simmer and cook for 10 minutes until slightly thickened. Strain the sauce to eliminate the lemongrass pieces. You can thin the sauce with little broth or coconut milk.
6. Serve the chicken with the lemongrass coconut sauce spooned over top of the grilled chicken and the green beans salad. Garnish with cilantro and serve with lime wedges for squeezing. 

Green Bean Salad

1. Bring a pot of water to a boil. Blanch the green beans for 4-5 minutes until they are tender but not soggy. Transfer to a bowl of cool water. Drain and pat dry.
2. Combine with tomatoes, spring onions, lime juice, cilantro, salt and pepper. Serve with grilled chicken.