Preparation:
In a medium bowl, combine the lemongrass, ginger, garlic, honey, sesame oil, fish sauce, five-spice powder, salt and pepper. Gently pound the chicken thighs to an even thickness, then cut the thighs lengthwise into 1 1/2-inch- wide strips. Add the chicken to the marinade and stir to coat. Cover and refrigerate for 1 hour. Meanwhile, soak 16 mini banboo skewers in water.
Light a grill or preheat the broiler. Thread each chicken strip onto a skewer and lightly brush the chicken with vegetable oil. Grill for about 6 minutes, or until browned on both sides and just cooked through. Serve on a platter lined with the lettuce leaves. |
