Malaysian Chicken Satay

Blend Shallots (2) , Fresh Ginger (1/3 in) , Garlic (3 cloves) , Lemongrass (2 stalks) , and Peanut Oil (2 Tbsp) in a food processor or blender.

Pour mixture over Boneless, Skinless Chicken Thighs (2 lb) .

Add Ground Coriander (1 Tbsp) , Ground Cumin (1 tsp) , Ground Turmeric (1/2 Tbsp) , Brown Sugar (2 Tbsp) , and Salt (1 tsp) .

Give the chicken a good massage to get all those spices in there.

Let it marinade for at least 2 hours; up to overnight, in the fridge.

Soak the bamboo skewers for at least 1 hour before using.

Put the chicken on the skewers about 3 little pieces per skewer.

Grill over high heat until very slightly charred on the outside.

Serve with roughly chopped cucumber, red onion, and your favorite peanut sauce and enjoy!