Summer to me means grilling in the backyard, and these Vietnamese-inspired lemongrass chicken skewers with fluffy jasmine rice and Nuoc Cham are my go-to. They’re ideal for entertaining: the prep is straightforward—blend the marinade, marinate the chicken, thread onto skewers and grill. The result is bright, satisfying, and refreshing. Serve family-style with lettuce leaves for wrapping, a sprinkle of green onions and lime wedges for finishing.
What is Nuoc Cham?
Nuoc Cham is a classic Vietnamese dipping sauce that balances sweet, sour, salty and spicy notes. Made with lime juice, sugar, fish sauce, a splash of vinegar, garlic and chilies, it adds a punch of umami to grilled meats, rice noodles and salads. In this recipe it’s served alongside the skewers for dipping and drizzling.
Ingredients you need for grilled lemongrass chicken skewers
Protein: Boneless, skinless chicken thighs are recommended for juiciness, though boneless chicken breasts work if preferred.
Lemongrass: Fresh lemongrass provides the best aroma and flavor. If you can’t find fresh stalks, a lemongrass paste will work in a pinch.
Marinade: Low-sodium soy sauce, brown sugar, rice wine vinegar, garlic, fresh ginger, fish sauce, red pepper flakes and a touch of water to thin.
Nuoc Cham: Fresh lime juice, sugar, rice wine vinegar, fish sauce, minced garlic, thinly sliced bird’s eye chili and warm water to balance the flavors.
To serve: Steamed jasmine rice, lettuce leaves for wraps, lime wedges and sliced green onions. Optional crushed peanuts or a hot chili-honey sauce make great toppings.
How to make lemongrass chicken skewers
1. Prep rice and skewers. Cook jasmine rice according to package directions. Soak wooden skewers in boiling water for up to an hour to prevent burning. If you prefer, you can skip the skewers and cook the chicken directly on the grill or in a skillet.
2. Make the Nuoc Cham. In a small bowl combine lime juice (about 2–3 limes), 1 tablespoon sugar, 1 teaspoon rice wine vinegar, 1 tablespoon fish sauce, 1 minced garlic clove, 1 thinly sliced bird’s eye chili (add a second for more heat) and 2 tablespoons warm water. Stir until the sugar dissolves and set aside to allow flavors to meld.
3. Blend the marinade. In a blender or food processor combine 2 stalks trimmed lemongrass (use the tender inner white parts), 1/3 cup low-sodium soy sauce, 1 tablespoon brown sugar, 1 teaspoon rice wine vinegar, 3 garlic cloves, a thumb-size piece of fresh ginger, 1 tablespoon fish sauce, a pinch of red pepper flakes and 2 tablespoons water. Puree until smooth.
4. Marinate the chicken. Cube 1 pound of boneless chicken (thighs or breasts) and toss with the lemongrass marinade. Cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.
5. Grill or sear the skewers. Preheat a grill or grill pan to medium-high. Thread marinated chicken onto skewers, leaving a little space between pieces. Grill until nicely charred and cooked through, turning as needed, about 8–12 minutes depending on piece size. Alternatively, cook the chicken in a hot skillet if you don’t have a grill.
6. Serve. Arrange the skewers on a platter with jasmine rice, lettuce leaves, lime wedges and the Nuoc Cham. Garnish with sliced green onions and crushed peanuts if desired. Let guests build wraps or spoon sauce over rice and chicken.
Tips, tricks and substitutions
Stovetop option: Use a heavy grill pan or cast-iron skillet over medium-high heat with a little vegetable or avocado oil. Cook skewers in batches so the pan isn’t crowded, or skip skewers and cook the marinated pieces directly in the pan for a nice crust.
Make it spicier or milder: Adjust the number of bird’s eye chilis in the Nuoc Cham and the pinch of red pepper flakes in the marinade. For a milder version, remove seeds from chilis.
Other toppings: Crushed peanuts, toasted sesame seeds, fresh cilantro or a drizzle of honey-chili sauce are all excellent additions.
Skewering technique: Cube chicken into even pieces for uniform cooking. Thread pieces onto skewers back and forth to keep them snug and prevent spinning while grilling.
More chicken recipes you’ll love
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Lemon Pepper Wings
Harissa & Sumac Roasted Chicken with Tzatziki
Spicy Chicken Wontons
Lemongrass Chicken Skewers with Nuoc Cham
Ingredients
- 1 pound boneless chicken thighs or breasts, cubed
- 2 stalks lemongrass (use tender inner parts)
- 1/3 cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon rice wine vinegar
- 3 garlic cloves
- 1 thumb-size piece fresh ginger
- 1 tablespoon fish sauce
- Pinch red pepper flakes
- 2 tablespoons water (for the marinade)
- Serve with jasmine rice, lettuce wraps, lime wedges and sliced green onions
For the Nuoc Cham
- 1/4 cup lime juice (juice of 2–3 limes)
- 1 tablespoon sugar
- 1 teaspoon rice wine vinegar
- 1 tablespoon fish sauce
- 1 garlic clove, minced
- 1 bird’s eye chili, thinly sliced (optional: add another for more heat)
- 2 tablespoons warm water
Instructions
- Cook jasmine rice according to package directions. Soak wooden skewers in boiling water for up to 1 hour to prevent burning.
- Make the Nuoc Cham: whisk lime juice, sugar, vinegar, fish sauce, minced garlic, sliced chili and warm water until sugar dissolves. Set aside.
- Make the marinade: blend lemongrass, soy sauce, brown sugar, rice wine vinegar, garlic, ginger, fish sauce, red pepper flakes and 2 tablespoons water until smooth. Toss with cubed chicken and refrigerate 1 hour to overnight.
- Preheat grill or a hot grill pan. Thread chicken onto skewers and grill until charred and cooked through, turning as needed.
- Serve skewers with jasmine rice, lettuce leaves, Nuoc Cham, sliced green onions and lime wedges.
Nutrition
Calories: 97 kcal, Carbohydrates: 20 g, Protein: 5 g, Fat: 0.2 g, Sodium: 2948 mg. Nutrition information is an estimate and should be used as a guide only.