Grilled Lemongrass Chicken Satay

Step 1

Soak 4 bamboo skewers in water for 30 minutes or soak 4 stocks thin lemongrass to use those as the skewers.

Step 2

Cut the chicken breast lengthwise into strips 2" thick. Turn the chicken and cut strips into cubes 2" thick. Place chicken in a medium bowl or plastic bag.

Step 3

Add marinade ingredients (mirin, garlic, lemongrass, coconut sugar, black pepper, salt, Worcestershire, soy sauce, sesame oil, and vegetable oil) directly to the chicken. Massage and marinade for 30 minutes at room temperature or overnight in the refrigerator.

Step 4

Preheat the grill to medium high heat. Skewer the chicken.

Step 5

Scrape the grill grates clean then place the chicken skewers on the grates and close the lid. Rotate with tongs after 5 minutes or until you see a deep black char. You can even use a crushed stock of lemongrass to brush the chicken with extra marinade as it cooks.

Step 6

Remove the cooked chicken and garnish with chopped cilantro and peanut sauce. Serve hot.