DIRECTIONS

Make the marinade and sauce: Combine the lime juice, fish sauce, sugar, and garlic in a small saucepan over medium high heat. Bring to a simmer and add the lemongrass and red pepper flakes. Cook 30 seconds and transfer to a bowl set in a bowl of ice water. Chill until room temperature, stirring frequently.

Peel the dark green leaves off of each lemongrass stalk and cut each crosswise into 6-inch long pieces. You’ll need 8 pieces. With the tip of a paring knife, poke a small hole in each piece.

Using the lemongrass as a skewer, insert lemongrass into each piece of chicken, putting 2-3 pieces on each stalk; place in a 9 X 13-inch dish. Pour half the marinade over the chicken, turn to coat and refrigerate 2 hours. Cover and set aside remaining marinade for the grape sauce.

Heat grill to high and oil the grates. Drain the skewers and brush with the oil. Grill the chicken 2-4 minutes on each side.

Stir the grapes into the reserved marinade and serve with the chicken skewers; sprinkle with the cilantro.

Ingredients

Sauce

1/4 cup lime juice
3 tablespoons fish sauce
2 tablespoons sugar
2 cloves garlic, finely grated or minced
2 tablespoons finely minced lemongrass bulb
Pinch red pepper flakes

3-4 stalks lemongrass
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 tablespoon vegetable oil
1/2 cup quartered California grapes
1/4 cup chopped cilantro

DIRECTIONS

Make the marinade and sauce: Combine the lime juice, fish sauce, sugar, and garlic in a small saucepan over medium high heat. Bring to a simmer and add the lemongrass and red pepper flakes. Cook 30 seconds and transfer to a bowl set in a bowl of ice water. Chill until room temperature, stirring frequently.

Peel the dark green leaves off of each lemongrass stalk and cut each crosswise into 6-inch long pieces. You’ll need 8 pieces. With the tip of a paring knife, poke a small hole in each piece.

Using the lemongrass as a skewer, insert lemongrass into each piece of chicken, putting 2-3 pieces on each stalk; place in a 9 X 13-inch dish. Pour half the marinade over the chicken, turn to coat and refrigerate 2 hours. Cover and set aside remaining marinade for the grape sauce.

Heat grill to high and oil the grates. Drain the skewers and brush with the oil. Grill the chicken 2-4 minutes on each side.

Stir the grapes into the reserved marinade and serve with the chicken skewers; sprinkle with the cilantro.

Notes

This is a Dairy-free recipe.
This is a Healthy-fats recipe.

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 250 Calories; Protein 35 g; Carbohydrate 10 g; Fat 7 g (25% Calories from Fat); Saturated Fat 1.5 g (5% Calories from Saturated Fat); Cholesterol 95 mg; Sodium 750 mg; Fiber 0 g.