Vietnamese Lemongrass Chicken

Ingredients

• 1/4 cup lime juice (plus extra lime wedges for serving)
• 3 tablespoons fish sauce
• 2 tablespoons maple syrup (or brown sugar)
• 2 tablespoons avocado oil (or any neutral-flavored oil)
• 1 tablespoon low-sodium soy sauce
• 4 small garlic cloves
• 2 stalks lemongrass (tender white parts only, roughly chopped (see below))
• 1 medium shallot (peeled and halved (or half of a small red onion))
• 2 pounds boneless chicken breasts or thighs (cut into 1-inch pieces)

Steps

1. 1

   Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor.  Puree until smooth.

2. 2

   Combine the chicken and marinade in a large bowl.  Toss until the chicken is evenly coated.  Cover the bowl and let the chicken marinate for 30 minutes.

3. 3

   Preheat the grill to medium-high heat.  (If using wooden skewers, soak them in water for 15 minutes before using.)  Thread the chicken evenly onto the skewers.

4. 4

   Once the grill is hot, place the chicken kabobs evenly on the grill.  Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).

5. 5

   Transfer the kabobs to a clean plate, and loosely tent with aluminum foil.  Let the chicken rest for at least 5-10 minutes.

6. 6

   Then serve warm while the chicken is hot and juicy, sprinkled with an extra squeeze of fresh lime juice (plus some thinly-sliced green onions) if desired.  Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.