Lemongrass Chicken Skewers

There are two things B has always wanted: a giant TV and a grill to make BBQ.

When we moved into our rental house last year, B finally got his dream giant flat screen TV. However, we held off on buying a grill since we weren’t sure how long we were going to be at this house, where we would move to next, jobs, etc, and a grill is heavy and bulky.

A friend then texted B an amazing deal for a grill at Target for $120 (at 6 am in the morning). B called to confirm they had the (last) grill at our nearest Target.

I woke up in confusion as B told me, “Be right back, I’m getting us a grill!” and drove as fast as he could to claim the last grill.

While B wanted a really fancy smoker, this budget grill is perfect for us since it’s not too big and its cheap enough that we won’t cry if it gets damaged in a move. As B said, “Even if it falls apart in 1-2 years, that’s like having a grill for $5-10 a month.”

With the beautiful summer weather, we’ve made good use of the grill. One of our favorite things to grill are these lemongrass chicken skewers! Although kebobs are more work to prepare, you can’t beat how good it tastes on a grill.

Recipe adapted from Hook’s Greenhouse. We love to eat these lemongrass chicken skewers with vermicelli, green onions, basil, and nuoc mam sauce.

Ingredients
1/4 cup lime juice, plus extra lime wedges for serving
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons oil
1 tablespoon low-sodium soy sauce
black pepper, to taste
4 small garlic cloves, minced
2 stalks lemongrass, chopped/smashed
1 shallot, peeled and halved
2 pounds boneless chicken thighs, cut into 1-inch pieces

Directions
Combine the lime juice, fish sauce, brown sugar, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a food processor. Marinate chicken in sauce for 30 min. Put the chicken on skewers. Grill and enjoy!