I’ve been using lemongrass quite a bit this summer. I’ve been making this sauce to marinade chicken for a few months now and it’s one of my favorite chicken dishes because it adds so much flavor to the chicken. After tasting the marinade, I decided since it tastes so good on its own, to use it as a dressing in this lemongrass vegetable noodle salad and it works so well! The noodle salad is the perfect side dish with these skewers to make a complete meal.
What I love about these grilled lemongrass chicken skewers that they are a grilling dish that’s something different. The sauce comes with a heavy Asian flavor influence from soy sauce, ginger and the lemongrass. Consiquently, the longer the chicken marinades in the sauce, the better the resulting flavor. If you’re not familiar with lemongrass, I explained more about it in the noodle salad post. Lemongrass can be quite fibrous, so it does help to have a high-powered blender to help break it up. If you find that the sauce is too fibrous for you, strain through a sieve.
These skewers are great if you’re cooking for a crowd because you can double or triple the recipe and you can feed 8-12 people very easily. They also make delicious leftovers. I made a chicken salad with shredded romaine, carrots and bean sprouts. I made up a simple dressing of soy sauce, sesame oil, ginger, sambal (chili paste) and honey. So good for a quick and easy lunch. Lemongrass vegetable noodle salad
