Lemongrass Chicken Skewers with Nuoc Cham

Recipe by Brent Draper

Serves: 4
Prep Time: 20 minutes
Cook Time: 12 minutes (plus marinating time)

Ingredients

500g chicken thighs, chopped into large chunks
1 stalk lemongrass, finely diced
1 tbs Ayam fish sauce
1 tbs Ayam soy sauce
1 tbs sugar
1 knob ginger, grated
3 cloves garlic, grated
Soaked skewers

Nuoc Cham
1 small garlic clove, grated
1 birdseye chilli, diced
1 tbs sugar
1/4 cup water
2 tbs lime juice
1 1/2 tbs Ayam fish sauce

Method

In a large bowl, combine the chicken thighs, lemongrass, fish sauce, soy sauce, sugar, ginger, and garlic. Mix well to coat the chicken, then cover and let marinate for at least 30 minutes or up to overnight.

Thread the marinated chicken pieces onto the soaked skewers and set aside.

Preheat a BBQ to medium-high heat. Grill the chicken skewers for 10–12 minutes, turning occasionally, until cooked through and slightly charred.

To make the nuoc cham, combine the garlic, chilli, sugar, water, lime juice, and fish sauce in a jar. Shake well until the sugar dissolves and the ingredients are thoroughly combined.

Arrange the cooked chicken skewers on a serving plate. Serve with nuoc cham in a ramekin on the side and a wedge of lime for squeezing over the top.

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