Lemongrass Chicken Skewers

Lemongrass Chicken Skewers Recipe

These lemongrass chicken skewers are fast, flavour-packed and perfect for cooking hot and fast over charcoal. Juicy chicken thighs are marinated in a fragrant lemongrass paste, then char grilled until smoky and caramelised. It’s an easy recipe with big Thai-inspired flavours and minimal prep.

Choosing the Chicken:
Chicken thighs are the best choice for this recipe. They have more fat than breast meat, which means better flavour and juicier results when cooking over direct heat. Look for skinless, boneless thighs with good colour and minimal excess fat.

Skewers: Metal vs Wooden:
Metal skewers are ideal as they’re reusable and won’t burn. If you’re using wooden skewers, soak them in water for at least 1 hour before cooking to stop them from catching fire on the grill.

Equipment Needed:
•    Charcoal BBQ (Weber Go Anywhere or similar)
•    Chimney starter
•    Lump charcoal
•    Instant-read thermometer
•    Food processor or blender
•    Skewers (metal or soaked wooden)

A BBQ riser (like the 100mm Rub & Grub GA Riser) is optional but helps lift the skewers slightly higher from the charcoal, reducing burning while still getting great char.

Preparation:
Preparing the Chicken
Trim any excess fat from the chicken thighs and cut them into evenly sized, bite-sized pieces. Keeping the pieces uniform helps everything cook evenly. Place the chicken into a zip-lock bag or bowl.

Making the Marinade
The marinade is where all the flavour comes from. Using a food processor, blend the lemongrass (white part only), garlic, fish sauce, oyster sauce, soy sauce, ginger, brown sugar, coriander, chilli, olive oil and lime juice until you have a smooth paste.

Add the marinade to the chicken, seal the bag (or cover the bowl) and massage everything together. Refrigerate for at least 1 hour. Longer is fine if you have the time.

The Cook:
Skewering the Chicken
Remove the chicken from the fridge and thread it onto the skewers. Don’t pack the pieces too tightly—leave a little space so heat can circulate and cook the chicken evenly.

BBQ Setup
Light a chimney starter around three-quarters full with lump charcoal. Once fully ashed over, spread the charcoal evenly across the BBQ.
Set the vents fully open to maximise airflow and heat. If using a riser, install it now to lift the skewers slightly higher above the charcoal.
You’re aiming for medium direct heat.

Char Grilling the Skewers
Place the skewers directly over the hot charcoal. Cook for around 30 minutes total, turning frequently.

As the marinade drips onto the charcoal, flare-ups will happen—this is normal and adds smoky flavour. Keep a close eye on the skewers and move them as needed to avoid burning. You want char, not carbon.

Use an instant-read thermometer to check doneness. Chicken is ready when it reaches 74°C (165°F) internally.

The Payoff:
Once cooked, remove the skewers from the BBQ and loosely tent with foil. Rest for 5 minutes to allow the juices to redistribute.

Finish with a squeeze of fresh lime juice and a sprinkle of finely sliced spring onions before serving.

Ingredients:
Lemongrass Chicken Skewers
•    1 kg chicken thighs, diced (2.2 lb)
•    2 lemongrass stalks, white parts only
•    4 garlic cloves
•    2 tbsp fish sauce
•    1 tbsp oyster sauce
•    2 tbsp soy sauce
•    1 tsp ginger
•    3 tbsp brown sugar
•    1 cup coriander (cilantro)
•    1 tsp chilli flakes
•    3 tbsp olive oil
•    60 ml lime juice (¼ cup)
To Serve
•    4 spring onions, finely sliced
•    2 limes, quartered

Recipe Steps:
1    Dice chicken thighs into evenly sized pieces and place into a zip-lock bag.
2    Blend all marinade ingredients in a food processor until smooth.
3    Add marinade to chicken, seal and refrigerate for at least 1 hour.
4    Thread marinated chicken onto skewers.
5    Light lump charcoal and set BBQ for medium direct heat.
6    Place skewers over charcoal and cook for ~30 minutes, turning often.
7    Cook until internal temperature reaches 74°C (165°F).
8    Rest skewers under foil for 5 minutes.
9    Finish with lime juice and spring onions. Serve hot.

Recipe Info
•    Prep Time: 15 minutes (+ 1 hour marinating)
•    Cook Time: 25–30 minutes
•    Serves: 4–6
•    Effort: Easy
•    Course: Main
•    Cuisine: Australian / Thai-inspired
•    Hydration: 1 beer (optional but very recommended)

Tips & Variations
•    Extra Char: Let the chicken sit untouched for short bursts to build colour before turning.
•    No Food Processor? Finely chop everything by hand—it still works, just a bit chunkier.
•    Spice It Up: Add fresh chilli or extra chilli flakes to the marinade.
•    Alternative Proteins: This marinade works brilliantly with pork or prawns.
•    Serving Idea: Pair with coconut rice, flatbreads, or a simple cucumber salad for a full meal.

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