My name is Lindsey - from Lindsey Eats, I am a recipe developer, food photographer and videographer on my Instagram and Website lindseyeatsla.com. I am so excited to share this recipe with you!

When I think of summertime, my mind immediately goes to grilling and my backyard. Specifically, these Vietnamese Inspired Lemongrass Chicken Skewers with RiceSelect Jasmati White Rice and Nuoc Cham (a popular Vietnamese dipping sauce). This dish is perfect for entertaining since it’s simple to prepare: all you need to do is marinate your chicken, prep your skewers and set it on the grill.

This recipe was inspired by RiceSelect’s Backyard Summer Party playlist, which really sets the tone for an inviting, summery party in my backyard. The playlist is filled with upbeat and colorful music that vibes perfectly with a chicken bbq meal in my sunny backyard. This recipe is bright, filling, and refreshing. Pair with some lettuce wraps for extra crunch and serve family style.

We’re using RiceSelect’s Jasmati White Rice, which helps bring the whole dish together, setting a full plate with the chicken as well as Nuoc Cham.

Prep/Active Time: 35-40 minutes
Total Time: 1 hour
Servings: 2 to 3

Ingredients

  • 1 pound chicken thighs
  • 2 stalks lemongrass
  • 1/3rd cup low sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon rice wine vinegar
  • 3 garlic cloves
  • 1 thumb ginger
  • 1 tablespoon fish sauce
  • Pinch of red pepper flakes
  • 2 tablespoons water
  • Serve with RiceSelect Jasmati White Rice

Optional: Serve with lettuce wraps, top with sliced green onions, lime wedges

For The Nuoc Cham

  • 1/4th cup lime juice (juice of 2-3 limes)
  • 1 tablespoon sugar
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon fish sauce
  • 1 garlic, minced
  • 1 birds eye chili’s, finely sliced, add a second if you want it extra spicy
  • 2 tablespoons warm water

Directions

  1. Cook your RiceSelect Jasmati White Rice according to the package instructions. Soak your skewers in boiling water for up to 1 hour so they don’t burn. (Alternatively, you can just grill the thighs on the grill, too, if you don’t want to do skewers).
  2. Make your Nuoc Cham. In a bowl, mix lime juice, sugar, vinegar, fish sauce, garlic, chili’s, and warm water, set aside.
  3. Next, make your chicken marinade. In a blender or food processor, blend together lemongrass, soy sauce, brown sugar, rice wine vinegar, garlic, ginger, fish sauce, red pepper flakes, and water. Cube and marinate over your chicken thighs, 1 hour overnight.
  4. Heat up your BBQ or grill (you can alternatively use it in a skillet on the stovetop), place your chicken on skewers, and grill until charred, grilled, and cooked through.
  5. Assemble and serve: your chicken skewers, rice, lettuce wraps, and your sauce.