Thai Chicken Satay

Ingredients

• 1 stalk lemongrass, roughly chopped
• 2 tablespoons vegetable oil
• 2 tablespoons fish sauce, such as Red Boat
• 2 tablespoons palm sugar or light brown sugar
• 1 tablespoon freshly squeezed lime juice from 1 lime
• 1 tablespoon soy sauce
• 2 teaspoons freshly minced garlic
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon Sriracha
• 1 pound skinless, boneless chicken breasts, sliced into 1/2-inch strips lengthwise
• Bamboo skewers, soaked in water for 30 minutes prior to use
• 1 recipe Spicy Peanut Sauce
• Type of fire: Direct
• Grill heat: medium-high

Directions

1. Add the lemongrass, oil, fish sauce, sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha to a blender jar. Blend on high until the mixture is smooth, about 30 seconds, stopping to scrape the sides when needed.
2. Put the chicken into a large resealable plastic bag, then pour the marinade over it. Refrigerate for 1 to 2 hours, flipping the bag now and then so the chicken marinates evenly.
3. Take the chicken out of the marinade and slide it onto wooden skewers.
4. Light 1 chimney full of charcoal. Once the charcoal is fully lit and coated in gray ash, pour it out and spread the coals in an even layer across the coal grate. Put the cooking grate on, cover the grill, and preheat it for 5 minutes. Clean the grate and brush it with oil.
5. Cook the chicken on the grill until it is browned on both sides and cooked through, about 3 minutes per side. Move the skewers to a platter, rest them for 5 minutes, and serve right away with Spicy Peanut Sauce.