Paleo Cambodian Snack: Lemongrass Chicken Skewers with Cucumber Salad

Allergens

N/A

Ingredients

• 8 oz boneless, skinless chicken thighs, cut into 1
• inch cubes
• 4 stalks lemongrass, outer leaves removed, and thinly sliced
• 2 tbsp coconut aminos
• 2 tbsp lime juice
• 1 tsp fish sauce
• 1/2 tsp ground black pepper
• 1/4 tsp sea salt
• 1/4 tsp red pepper flakes
• 1 medium cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 2 tbsp olive oil
• Zest and juice of 1 lime

Instructions

1. In a medium bowl, combine chicken, lemongrass, coconut aminos, lime juice, fish sauce, black pepper, sea salt, and red pepper flakes. Mix well and marinate for at least 30 minutes. Preheat grill or grill pan to medium high heat. Thread marinated chicken onto skewers and discard any remaining marinade. Grill the chicken skewers for 2 3 minutes per side or until cooked through. Remove from heat and set aside. In a large bowl, toss together cucumber, cherry tomatoes, basil leaves, olive oil, lime zest, and lime juice. Season with salt and pepper to taste. Arrange chicken skewers on a platter and serve alongside the cucumber salad.

Chef’s Insight

For an extra touch of flavor, let the marinated chicken rest overnight in the refrigerator before grilling.

Notes

Be sure to use fresh lemongrass for the best flavor.