Plate of Lemongrass Chicken Skewers

Lemongrass Chicken Skewers - Steven Raichlen Recipe #5

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Plate of Lemongrass Chicken Skewers
Lemongrass Chicken Skewers by Steven Raichlen. Photo by Chris Bierlein.

Source: Steven Raichlen


This recipe for Steven Raichlen's delectable grilled Lemongrass Chicken Skewers serves 8 as an appetizer or 4 as a main course. 

For the marinade/sauce:

4 cloves garlic, peeled and minced

4 scallions, trimmed, white and green parts thinly sliced

Coarse salt (sea or kosher), to taste

Freshly and coarsely ground black pepper, to taste

1 cup fresh lime juice

1/2 cup Asian fish sauce

1/2 cup soy sauce

1/2 cup chopped fresh cilantro

2 to 4 Thai chiles or other hot peppers, sliced crosswise paper-thin

Enjoy these delicious Lemongrass Chicken Skewers while grilling and dining with friends around iBBQ's Angara Maximus table.

For the skewers:

3 pounds boneless skinless chicken breast

12 stalks lemongrass (or substitute bamboo skewers)

3 tablespoons Asian (dark) sesame oil or vegetable oil

1/2 cup finely chopped toasted peanuts


1 to 2 tablespoons of black sesame seeds, for garnish (optional)

1. Make the marinade/sauce: Place the garlic, scallion whites (reserve the green parts for serving) and the salt and pepper in a mixing bowl. Pound to a paste with the back of a wooden spoon. Stir in the lime juice, fish sauce, and soy sauce and whisk. Whisk in the cilantro, chiles, and 1/4 cup of water. Set the marinade aside.

2. Cut the chicken breasts sharply on the diagonal into 1/4-inch-thick slices (each breast should yield about 4 slices).   Make three 1-inch slits in each slice, one an inch from the top, one an inch from the bottom, and one in the middle.

3. Trim the dark green leaves off the lemongrass stalks, if using. Cut each stalk crosswise into 3-inch pieces. Insert 1 piece of lemongrass in each chicken slice, in the slit in the top, through the middle, and out the slit in the bottom. Arrange the skewers in a large baking dish in a single layer.

4. Spoon half the marinade over the chicken turning the pieces to coat both sides.  Marinate in the refrigerator for 2 hours. Reserve the remainder of the marinade for serving.

5. Drain the chicken skewers well on a wire rack over a rimmed baking sheet. Lightly brush the meat on both sides with sesame oil.

6. Light your Angara grill and heat to high. Brush or scrape the grill grates clean and oil them well.

7. Arrange the skewers on the grate. Grill until sizzling and browned on both sides and the chicken is cooked through, 1 to 2 minutes per side.  Serve the skewers at once with the reserved marinade/sauce in small bowls. Sprinkle with the reserved scallion greens, chopped peanuts, or sesame seeds.

 Complete the menu with Steven Raichlen's Lemon and Parmesan Grilled Asparagus and Cinnamon Grilled Peaches.  Looking to plan a party your friends will talk about for years? Check out those Chic BBQ Party Ideas!

Stay tuned for Steven Raichlen's irresistible Grilled Pound Cake with Strawberry Salsa and Cardamon Whipped Cream recipe next week!