Vietnamese Lemongrass Chicken

Ingredients

• Black pepper
• Garlic
• Water
• Soy sauce
• Lime juice
• Green onions
• Pepper
• Onion
• Lemon
• Green onion
• Lime
• Maple syrup
• Fish sauce
• Juice
• Half
• Chicken
• Onions

Directions

1. Combine the lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass and shallot in a blender or food processor.
2. Puree until smooth.
3. Combine the chicken and marinade in a large bowl.
4. Toss until the chicken is evenly coated.
5. Cover the bowl and let the chicken marinate for 30 minutes.
6. Preheat the grill to medium-high heat. (If using wooden skewers, soak them in water for 15 minutes before using.)
7. Thread the chicken evenly onto the skewers.
8. Once the grill is hot, place the chicken kabobs evenly on the grill.
9. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
10. Transfer the kabobs to a clean plate, and loosely tent with aluminum foil.
11. Let the chicken rest for at least 5-10 minutes.
12. 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.
13. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.