Sticky Thai Grilled Chicken

• 8 bone-in chicken thighs
• 4 tablespoons soy sauce (dark, if available)
• 2 tablespoons fish sauce
• 2 tablespoons lemongrass paste (I use Gourmet Garden; If paste is unavailable, trim the ends from 2 lemongrass stalks and crush the white part of the roots into paste with a knife or mortar.)
• 3 garlic cloves, peeled and smashed
• 1 handful fresh cilantro
• 3 tablespoons sweet chili sauce
• 1 tablespoon Sriracha, or to taste
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 2 tablespoons turmeric
• 2 teaspoons white pepper
• 1 teaspoon ground coriander
• 2 teaspoons salt, or to taste

1. Trim chicken of excess fat.
2. Put all other ingredients in a food processor and process until smooth. Season to taste for salt and sriracha.
3. Marinate for 4 hours or overnight.
4. Prepare grill so chicken can be cooked over indirect heat. This is important-otherwise, the chicken can burn.
5. Remove chicken from the marinade and wipe off excess. Grill over indirect heat for approximately 1 hour or until juices run clear and internal temperature reaches 165u0b0 F.
6. Serve with rice and vegetables.

chicken, soy sauce, fish sauce, lemongrass paste, garlic, cilantro, sweet chili sauce, sriracha, brown sugar, honey, turmeric, white pepper, ground coriander, salt

Taken from food52.com/recipes/56253-sticky-thai-grilled-chicken (may not work)