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Lemongrass Chicken Skewers with Nuoc Cham
When I think of summertime, my mind immediately goes to grilling and my backyard. Specifically, these Vietnamese Inspired Lemongrass Chicken Skewers with fluffy white rice and Nuoc Cham (a popular Vietnamese dipping sauce).
This dish is perfect for entertaining since it’s simple to prepare: all you need to do is marinate your chicken, prep your skewers and set it on the grill. This recipe is bright, filling and refreshing. Pair with some lettuce wraps for extra crunch and serve family style.
What is Nuoc Cham?
Nuoc Cham is a popular Vietnamese dipping sauce/condiment made with lime juice, sugar, fish sauce, vinegar, garlic and chili’s.
The flavors have a taste of sweet, sour, salty, savory and spicy = a true umami bomb! This sauce is used for dipping (like we are doing here) but also for dishes like rice noodles or marinades as well.
What ingredients do you need for this chicken skewers recipe?
- boneless chicken thighs, boneless skinless chicken breast will work here too, just be sure to cube it on the skewers
- Lemongrass
- Low sodium soy sauce
- Brown sugar
- Rice wine vinegar
- Garlic cloves
- Fresh ginger
- Fish sauce
- Red pepper flakes
- Water
- Jasmine white rice
- Black pepper and kosher salt
- Optional: Lettuce wraps, green onions/scallions, sriracha, lime wedges
For The Nuoc Cham
- Lime juice
- Sugar
- Rice wine vinegar
- Fish sauce
- Garlic
- Birds eye chili’s
- Warm water
Instructions to make this recipe
Cook your rice and soak your skewers
Cook your rice according to the package instructions. Soak your skewers in boiling water for up to 1 hour so they don’t burn. (Alternatively, you can just grill the thighs on the grill, too, if you don’t want to do skewers).
Make your Nuoc Cham!
In a bowl, mix lime juice, sugar, vinegar, fish sauce, garlic, chili’s and warm water, set aside.
Next, make your chicken marinade
In a blender or food processor, blend together lemongrass, soy sauce, brown sugar, rice wine vinegar, garlic, fresh ginger, fish sauce, red pepper flakes and water. Cube and marinate over your chicken thighs, 1 hour-overnight.
Grill your chicken
Heat up your BBQ or gas grill (you can alternatively use it in a skillet on the stovetop), thread your chicken pieces on skewers, and grill until charred, grilled and cooked through.
Assemble and serve!
Plate your chicken skewers on a platter with your rice, lettuce wraps, and your sauce.
Tips, Tricks and Substitutions
How can I cook this on the stovetop if I don’t have a barbecue?
Heat a grill pan or cast iron on medium high heat with a drizzle of vegetable of avocado oil. Then add on your skewers. Make sure you’re using a large enough pan to fit the skewers. However, you can also just grill them stovetop not on skewers as well.
What are some other toppings I can serve with this?
Topping with a sprinkle of crushed peanuts would work great here! Also if you’d like to make a hot chili sauce honey, that would also be a wonderful sauce to serve in addition.
How do you skewer a chicken?
For chicken breasts and chicken thighs, I would suggest cubing and then placing over the marinade.
To add them on the skewers, thread them into the skewers back and forth so they sit tight on the skewers.
More chicken recipes you’ll love!
Harissa & Sumac Roasted Chicken with Tzatziki
If you do make these Lemongrass Chicken Skewers with Nuoc Cham (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our newsletter here as well!
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Lemongrass Chicken Skewers with Nuoc Cham
Ingredients
- 1 pound boneless chicken thighs or chicken breasts
- 2 stalks lemongrass
- 1/3rd cup low sodium soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon rice wine vinegar
- 3 garlic cloves
- 1 thumb ginger
- 1 tablespoon fish sauce
- Pinch of red pepper flakes
- 2 tablespoons water
- Serve with jasmine white rice
- Optional: Serve with lettuce wraps top with sliced green onions, lime wedges
For The Nuoc Cham
- 1/4th cup lime juice juice of 2-3 limes
- 1 tablespoon sugar
- 1 teaspoon rice wine vinegar
- 1 tablespoon fish sauce
- 1 garlic minced
- 1 birds eye chili finely sliced, add a second if you want it extra spicy
- 2 tablespoons warm water
Instructions
- Cook your rice according to the package instructions. Soak your skewers in boiling water for up to 1 hour so they don’t burn. (Alternatively, you can just grill the thighs on the grill, too, if you don’t want to do skewers).
- Make your Nuoc Cham. In a bowl, mix lime juice, sugar, vinegar, fish sauce, garlic, chili’s and warm water, set aside.
- Next, make your chicken marinade. In a blender or food processor, blend together lemongrass, soy sauce, brown sugar, rice wine vinegar, garlic, ginger, fish sauce, red pepper flakes and water. Cube and marinate over your chicken thighs, 1 hour-overnight.
- Heat up your BBQ or grill (you can alternatively use it in a skillet on the stovetop), place your chicken on skewers, and grill until charred, grilled and cooked through.
- Assemble and serve: your chicken skewers, rice, lettuce wraps, and your sauce.
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Delicious! Was a big hit with the whole family – which is no easy feat. I will be adding this to our regular rotation.
I’m so happy to hear that, Teresa!