Vietnamese chicken skewers

[Brett-EDH]

Pot luck dinner with some friends tonight for Hanukkah. So I’m bringing these Vietnamese chicken skewers.

Cooking indirect for 30 and will then drag these across the hot coal grate for some caramelization of the sugar that’s in the recipe.

 

[Timothy F. Lewis]

Good job Brett!

 

[Andy Kaminski]

Those look tasty Brett.
I love chicken sticks and they’re healthy too.
They were once one of the main staples of my lunch diet in San Francisco.

 

[Brett-EDH]

 

[Randy]

Damn those look good

 

[Brett-EDH]

BL SL Chicken thighs cut into strips
3 large shallots
10 garlic cloves
Fish sauce
Sugar
Samba oelek chili mixture
Salt
Black pepper
Neutral oil

Finely chop to minced the shallots and garlic. Add to the boneless chicken thighs.
Add the rest of the ingredients and mix well.

Marinate 6 hours or 24 hours for best flavor.

Skewer onto soaked bamboo skewers

Place on hot grill, indirect heat for 30 minutes.

Then place atop direct coals to brown the sugar, caramelization.

Remove from heat when well colored. And serve.

 

[Brett-EDH]

BL SL Chicken thighs cut into strips
3 large shallots
10 garlic cloves
Fish sauce
Sugar
Samba oelek chili mixture
Salt
Black pepper
Neutral oil

Finely chop to minced the shallots and garlic. Add to the boneless chicken thighs.
Add the rest of the ingredients and mix well.

Marinate 6 hours or 24 hours for best flavor.

Skewer onto soaked bamboo skewers

Place on hot grill, indirect heat for 30 minutes.

Then place atop direct coals to brown the sugar, caramelization.

Remove from heat when well colored. And serve.

Forgot to add, ACV or fresh lime juice in the marinade too. Long day yesterday. My apologies.

 

[Bob Bailey]

Nice!

 

[ChuckO]

Long day yesterday. My apologies.

 

[JohnTak]

BL SL Chicken thighs cut into strips
3 large shallots
10 garlic cloves
Fish sauce
Sugar
Samba oelek chili mixture
Salt
Black pepper
Neutral oil

Finely chop to minced the shallots and garlic. Add to the boneless chicken thighs.
Add the rest of the ingredients and mix well.

Marinate 6 hours or 24 hours for best flavor.

Skewer onto soaked bamboo skewers

Place on hot grill, indirect heat for 30 minutes.

Then place atop direct coals to brown the sugar, caramelization.

Remove from heat when well colored. And serve.

This is on my try soon list, looks and sounds amazing.

 

[Brett-EDH]

This is on my try soon list, looks and sounds amazing.

Was a hit at the gathering. Some commented best chicken ever.

Once the chicken is removed from the grill, I squeezed fresh lime juice on the chicken when it was still warm. The chicken absorbed that lime juice. Overall the profile is sweet, savory and with some heat. Very much in the Vietnamese tradition.

This is a riff off lemongrass skewers. Sometimes the lemongrass can be tough and chewy. This modded recipe avoids that but still have major flavor due to the abundance of ingredients.

The above shallots and garlic was for an entire bagel of the Costco BL SL chicken thighs.

This cook was 19 skewers. Figure you’ll have 19-22 depending on how heavy you load each skewer.

Each thigh generated 3-4 slices of thigh meat. Some skewers had 3 or 4 piece of thigh per skewer. A few might have had 5.

An average serving would be 3-4 slices per thigh on each skewer.

Enjoy! I will likely cook this again for my wife’s holiday party in January. Last night was the test run.

 

[Richard S]

Skewers are a lot of work on the front end but pays major dividends on the backend!

 

[Andy Kaminski]

These clearly would be a hit at a gathering.
I will be serving these.

 

[Timothy F. Lewis]

I think this is going to happen pretty soon! Was gifted a nice set of new SS skewers for my birthday(August, 26 for you that forgot) and they are still unused! It’s time to break those out!!

 

[Tim Campbell]

Nicely done, Brett. I'm a huge fan of those. This is also really good...

Grilled Turmeric Chicken (Gai Yang Khamin) Recipe

This is a skewered, simpler version of Thai-style turmeric-scented grilled chicken that greatly reduces the time it would take you to grill a whole chicken as traditionally done. The flavor is not compromised, however.

www.seriouseats.com

 

[Timothy F. Lewis]

That might be in the running too Tim!