Cambodian Spicy Lemon Grass Chicken Skewers (Gluten-Free Paleo Recipe)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs 4 stalks fresh lemon grass, bruised and chopped (or substitute with 2 tablespoons dried lemon grass) 4 cloves garlic, minced 1 cup fresh cilantro leaves, packed 1/4 cup fresh mint leaves, packed 1/4 cup roasted peanuts, chopped (optional) 2 tablespoons fish sauce 1 tablespoon lime juice, freshly squeezed 1 teaspoon coconut sugar (or substitute with honey) 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper Salt to taste

Instructions

1. a. In a food processor or blender, combine lemon grass, garlic, cilantro, mint leaves, roasted peanuts (if using), fish sauce, lime juice, coconut sugar, black pepper, and cayenne pepper. Blend until smooth. b. Cut the chicken into 1 inch cubes and add to the blended mixture. Mix well, ensuring all pieces are evenly coated with the marinade. Let marinate for at least 30 minutes in the refrigerator. c. Preheat your grill or broiler to medium high heat. Thread the marinated chicken onto skewers and discard any remaining marinade. If using wooden skewers, soak them in water for 20 minutes beforehand. d. Grill the chicken skewers for about 4 6 minutes per side or until cooked through. Alternatively, you can broil them on high heat for about 5 7 minutes per side. Serve immediately.

Chef’s Insight

The use of lemon grass adds an authentic Cambodian flavor to the dish while the Paleo-friendly ingredients ensure a guilt-free indulgence.

Notes

Adjust the spice level according to your preference by adding more or less cayenne pepper.