Yia Vang's Yakitori Grilled Chicken
By Yia Vang
Ingredients
2 lbs boneless chicken thighs
2 tablespoons Lemongrass Scallion Dressing
1 tablespoon fish sauce
2 tablespoons oyster sauce
1 tablespoon Shroomami Salt
1 tablespoon black pepper
Preparation
- For the marinade, mix together the Lemongrass Scallion Dressing, fish sauce, oyster sauce, Shroomami Salt, and cracked black pepper.
- Cut the chicken thighs into smaller pieces for skewering.
- Let the chicken marinade in the mixture for at least 2 hours, or overnight.
- Place on skewers and grill over fire or hot coals until cooked through. Turn skewers as the cook to evenly cook on all sides.
- Serve with rice, romaine lettuce for wrapping, UHK sauces for dipping, and garnish with sliced radishes, or other favorite veggie toppings.
