Thai Chicken Satay

• 2- 1/2 pounds Boneless, Skinless Chicken Thighs
• 1/4 cups Minced Lemongrass
• 1 Small Onion, Sliced
• 2 Tablespoons Canola Oil
• 4 cloves Garlic, Minced
• 1 Tablespoon Fresh Ginger, Minced
• 1 Tablespoon Sriracha Thai Hot Sauce
• 1/2 teaspoons Ground Turmeric
• 2 Tablespoons Ground Coriander
• 2 teaspoons Cumin
• 3 Tablespoons Dark Soy Sauce
• 4 Tablespoons Fish Sauce
• 6 Tablespoons Brown Sugar

1. Cut chicken into thin strips and place in a bowl.
2. Place marinade ingredients in a food processor or chopper and puree until well chopped.
3. Pour the marinade over the meat and stir well to combine.
4. Cover bowl with plastic wrap and refrigerate.
5. Marinate in the refrigerator for at least 3 hours or preferably overnight.
6. Soak the wooden skewers (if not using metal skewers) to keep them from burning on the grill.
7. When ready to grill, thread meat onto the skewers, leaving enough space at the ends to handle.
8. Grill the satay over medium-high heat, brushing occasionally with leftover marinade.
9. Turn at least once and grill for a total of 10 to 15 minutes, depending on how thinly the meat is sliced.
10. Serve with peanut sesame noodles and extra peanut sauce for dipping.

chicken thighs, onion, canola oil, garlic, fresh ginger, sriracha thai hot sauce, ground turmeric, ground coriander, cumin, soy sauce, fish sauce, brown sugar

Taken from tastykitchen.com/recipes/main-courses/thai-chicken-satay/ (may not work)