Lemongrass Chicken

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Serves 4


  • 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.