Lemon Grass Chicken Skewers

48 Reviews
95% would make this recipe again

A very tasty recipe from my Thai sister-in-law.

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Marinade : 2 h Preparation : 10 min Cooking : 10 min
200 calories/serving


4 chicken thighs, boneless, skinless 260 g
1 clove garlic, minced or pressed
1/2 dried chili peppers, minced 0.2 g
1 stalk lemon grass, or cilantro leaves
1 tbsp fish sauce (nam pla) 15 mL
1 tbsp sugar 12 g
1 tbsp lime juice, freshly squeezed 1/2 lime
1 tbsp water 15 mL
4 bamboo or wooden skewers
1 tbsp canola oil 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

These skewers can be cooked either in a pan on the stovetop or using an outdoor grill (in such case you will need first to soak the wooden skewers for about 15 min).



Mince or press the garlic, chili pepper, and lemon grass, then put them in a shallow dish. Add the fish sauce, water, sugar, and lime juice. Place the chicken pieces in the marinade, cover, and let stand in the refrigerator at least 2 h up to overnight.

Cook on stovetop or grill outdoor

When ready to cook, place the chicken pieces on to the skewers. Heat the canola oil on medium heat in a thick-bottom pan. Cook the chicken skewers about 5 min per side, until they are coloured.

Alternatively, grill on the barbecue for about 10 min, turning the skewers a couple of times. Add salt and pepper to taste.


You may substitute lemon grass by lime zest and fresh cilantro leaves.

Nutrition Facts Table

per 1 serving (100 g)


% Daily Value




11 g

17 %

Saturated 0.3 g
+ Trans 0.1 g

2 %


60 mg


170 mg

7 %


3 g

1 %


0 g

0 %


2 g

Net Carbs

3 g


21 g

Vitamin A

0 %

Vitamin C

5 %


0 %


1 %


This recipe is :
Source of  :
Omega-3, Vitamin E, Vitamin K
Low  :
Saturated Fat
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 2 ½
Fats 1
Other Foods 0

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48 Reviews (45 with rating only) 95% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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june 07, 2012 | I would make this recipe again

J'ai utilisé de la pate de mélange d'herbe à la citronelle parce que l'épicerie n'avais pas de branche de citronelle. Très délicieux même les restants de poulet froid dans une salade le lendemain!

Useful 1
october 20, 2021 | I would make this recipe again

Very fast and easy to make. Good summer BBQ chicken recipe. Light and tasty. I marinaded the chicken overnight and the results were very satisfying.

Useful 0
january 02, 2016 | I would make this recipe again

I was able to find fresh lemongrass; I removed the tough bottom, cut off the upper leaf part, removed the first outer leaves. Then I cut it up and let it soak in cold water for 15 minutes. My food processor wasn't powerful enough to blend the sauce; I needed my really strong blender to actually mince up the lemongrass. I let the chicken marinade overnight, omitting the chili peppers. Half were skewered, the other half were left in strips. My husband's review was "It was probably the best chicken he'd ever eaten in his entire life." My picky eater son said he'd agree to have it in his lunches. Definitely on the rotation, though I'll give it a shot with different proteins - beef, shrimp and maybe pressed tofu.

Useful 0

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