Lemongrass chicken skewers with sweet chili sauce – without sugar

This is a recipe for chicken skewers with dipping sauce. It works as well as a dinner, as a tapas dish. The sweet chili sauce is without sugar and starch, and the skewers are made from lemongrass, giving the chicken a hint of citrus aroma.  Everything sugar free, gluten free and low carb.

Lemongrass chicken skewers with sweet chili sauce

Recipe for 2 persons:

2 organic free range linseed fed chicken breast
3 lemongrass

Cut the ends of the lemon grass and remove any damaged outer leaves. Cut the lemongrass in half lengthwise, and make the top end pointy. Cut the chicken breasts into pieces and thread onto the lemongrass skewers. Mix all the ingredients for the marinade and transfer to a large, shallow dish. Add the chicken and coat thoroughly with the marinade. Cover and refrigerate overnight. Bring the chicken to room temperature before grilling.


1/2 lime, juice and zest
1 chili
1 fed garlic
1 teaspoon fish sauce
2 tablespoons canola oil

Sweet chili sauce:

1/2 dl rice vinegar
1 tablespoon fish sauce
1/2 dl tagatose
1/2 clove garlic
1/2 chili
1 dl water
1 teaspoon locust bean gum

In a small saucepan, combine the rice vinegar, tagatose, fish sauce, garlic and chili. Cook over moderate heat, stirring until the tagatose has dissolved, about 1 minute. Mix water and locust bean gum, and let it jellify for 3 minutes. Add to the saucepan and whisk it in. Cook until the sauce is thickened, about 10 minutes. Let cool to room temperature.

Light a grill or preheat a grill pan. Scrape the marinade off of the chicken breasts. Season the chicken with salt and pepper and grill over moderately high heat, remember to turn the skewers, until it’s just cooked through. Let rest for 5 minutes.

To serve:

60 g mixed salad
1 handfull coriander
10 mint leavs

Sprinkle the chicken with coriander and mint leaves and serve with lime wedges, salad and sweet chili sauce.Lemongrass chicken skewers with sweet chili sauce

© endo(f)pain – 2014 – All rights reserved

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