Saturday, October 15, 2005

Chicken on Lemongrass Skewers

Chicken on Lemongrass Skewers

Prep time: 10 minutes
Marinating time: at least 1 hour (could do overnight in the fridge)
Total Grill time: 10 minutes

Serves 2


2 boneless, skinless chicken breasts, cut in 2” chunks
2 large clove of garlic, minced
1 tbsp fresh ginger, minced
½ cup (total) fresh mint & basil, chopped
Juice of ½ lemon
4 long lemongrass stalks


1. In a bowl or zip lock baggie , combine the ginger, garlic, lemon juice and herbs. Add the chicken chunks and marinate from 1- 24 hours in the fridge.

2. Just before grilling, prepare the lemongrass as skewers by cutting off the outer leaves and making a pointy end at the base. Thread the chicken onto the skewers. I found this challenging as the skewers kept bending. So use a sharp pointed knife or metal skewer to create the hole first.

3. Grill the chicken for 5 minutes or so per side. You can do this on a BBQ, under the broiler in your oven or using a grill pan on top of the stove. The chicken is done when it is no longer pink and juices run clear.

This is great with all sorts of salads for easy summer eating.

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