Indulgent Vietnamese Gluten-Free Brunch: Lemongrass Chicken Skewers & Tropical Fruit Salad

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken thighs
• 4 stalks lemongrass
• 2 tbsp fish sauce
• 2 tbsp vegetable oil
• 2 tsp sugar
• 1/2 tsp black pepper
• 1 cup pineapple, diced
• 1 cup mango, diced
• 1 cup papaya, diced
• 1 cup red bell pepper, thinly sliced
• 1 cup star fruit, sliced
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, chopped
• Wooden skewers

Instructions

1. Prepare the lemongrass by trimming off the tough green tops and bruising the white bottoms with the flat side of a knife to release their aroma. Slice two stalks into 1 inch pieces and puree in a food processor with 1/2 cup water until smooth.
2. Cut the chicken thighs into 1 inch cubes. In a large bowl, combine the chicken with the lemongrass puree, fish sauce, vegetable oil, sugar, and black pepper. Mix well and let marinate for 30 minutes in the refrigerator.
3. While the chicken is marinating, prepare the tropical fruit salad by combining the diced pineapple, mango, papaya, red bell pepper, star fruit, lime juice, and cilantro in a large bowl. Toss gently to combine and set aside.
4. Preheat a grill or grill pan over medium high heat. Thread the chicken cubes onto wooden skewers and discard any remaining marinade. Grill the skewers for 3 4 minutes per side, or until cooked through.
5. Serve the lemongrass chicken skewers with the tropical fruit salad on the side. Enjoy your cinematic Vietnamese gluten free brunch!

Chef’s Insight

The lemongrass adds a unique and fragrant flavor to the chicken, while the combination of tropical fruits creates a refreshing contrast in this brunch dish.

Notes

This recipe is gluten-free and can be easily adapted to accommodate other dietary restrictions.