Spicy Lemongrass Chicken Skewers with Tamarind Glaze
Tender chicken pieces marinated in aromatic lemongrass, chili, and garlic, grilled to perfection. A tangy and sweet tamarind glaze adds a burst of Southeast Asian flavor.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
250 kcal
Instructions
- 1
Finely chop the tender inner part of the lemongrass stalks. Mince the garlic and finely chop the red chilies.
~5 min - 2
In a mixing bowl, combine the chopped lemongrass, garlic, chilies, fish sauce, soy sauce, brown sugar, and 1 tablespoon of vegetable oil. Add the chicken pieces and toss to coat evenly. Marinate for at least 30 minutes in the refrigerator.
~30 min - 3
Thread the marinated chicken pieces onto the skewers.
~5 min - 4
Preheat your grill to medium-high heat.
~5 min - 5
While the grill heats up, prepare the glaze. In a small saucepan, combine tamarind paste, water, and lime juice. Bring to a simmer and cook for 3-4 minutes, stirring until slightly thickened. Whisk in the remaining 1 tablespoon of vegetable oil.
~5 min - 6
Grill the chicken skewers for 4-5 minutes per side, or until cooked through and slightly charred. During the last minute of grilling, brush generously with the tamarind glaze.
~10 min - 7
Remove skewers from the grill and let rest for a minute. Garnish with fresh cilantro before serving.
~2 min
Tips
- Soaking wooden skewers in water for 30 minutes before use will prevent them from burning on the grill.
- Adjust the amount of chilies to your spice preference. For a milder version, remove the seeds from the chilies.
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