Vietnamese Lemongrass Chicken

• Ready in 1h

• Serves 8

• 190 calories

• 7.23g carbs

Vietnamese Lemongrass Chicken is a main course that serves 8. Watching your figure? This gluten free and dairy free recipe has 191 calories, 25g of protein, and 6g of fat per serving. For $2.0 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour. 1 person were impressed by this recipe. If you have lemongrass, soy sauce, maple syrup, and a few other ingredients on hand, you can make it. Only a few people really liked this Vietnamese dish. It is brought to you by Gimme Some Oven.

9 ingredients

1. 1/4 cups lime juice
2. 3 tbsps fish sauce
3. 2 tbsps maple syrup
4. 2 tbsps avocado oil
5. 1 tbsp soy sauce
6. 4 small garlic cloves
7. 2 stalks lemongrass
8. 1 medium shallot
9. 2 lb chicken breasts

Instructions

1. Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor. Puree until smooth.
2. Combine the chicken and marinade in a large bowl. Toss until the chicken is evenly coated. Cover the bowl and let the chicken marinate for 30 minutes.
3. Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.) Thread the chicken evenly onto the skewers.
4. Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
5. Transfer the kabobs to a clean plate, and loosely tent with aluminum foil.
6. Let the chicken rest for at least 5-10 minutes.
7. Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.