1 1/2poundsbonelessskinless chicken breasts, cut into 1-inch chunks
1/2cupquartered California grapes
Make the marinade and sauce:
Combine the lime juice, fish sauce, sugar and garlic in a small saucepan over medium high heat. Bring to a simmer and add the lemongrass and red pepper flakes. Cook 30 seconds and transfer to a bowl set in a bowl of ice water. Chill until room temperature, stirring frequently.
Make the skewers:
Peel the dark green leaves off each lemongrass stalk and cut each crosswise into 6-inch long pieces for 8 skewers. With the tip of a paring knife, poke a small hole in each piece.
Using the lemongrass as a skewer, insert lemongrass into each piece of chicken, putting 2 to 3 pieces on each stalk; place in a 9 X 13-inch dish. Pour half the marinade over the chicken, turn to coat and refrigerate 2 hours. Cover and set aside remaining marinade for the grape sauce.
Heat grill to high and oil the grates. Drain the skewers and brush with the oil. Grill the chicken 2-4 minutes on each side.Stir the grapes into the reserved marinade and serve with the chicken skewers, sprinkled with the cilantro.
Nutritional analysis per serving: 250 Calories; Protein 35 g; Carbohydrate 10 g; Fat 7 g (25% Calories from Fat); Saturated Fat 1.5 g (5% Calories from Saturated Fat); Cholesterol 95 mg; Sodium 750 mg; Fiber 0 g.