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- 500g chicken thigh fillets cut into large chunks
- 60ml fresh lime juice
- 80- 100g honey
- 1 stalk lemongrass minced
- 2 cloves garlic crushed
- 20ml soy sauce
- ½ inch piece ginger grated
- 20ml sesame oil
- Salt and pepper to taste
- 3 spring onions
Combine all marinade ingredients together and season to taste. Add the chicken and marinate for 1 hour. Thread onto skewers with spring onion and grill on a hot plate. Reserve any marinade and reduce in a small frypan and spoon over the chicken. Serve on lettuce cups with steamed rice, garnish with spring onion and bibimbap sauce.