Chicken Satay (great with peanut or tzatziki sauce on the side)

1/4 cup soy sauce
3 Tbsp. Asian sesame oil
1/4 firmly packed brown sugar
1 Tbsp. minced fresh ginger
1 Tbsp. minced fresh garlic
grated zest of 3 limes
1 lemongrass stalk, finely chopped
2 Tbsp. jalapeno chili, finely chopped
1 Tbsp. curry powder
1/4 cup finely chopped cilantro stems
2 1/2 pounds, skinless chicken tender strips 
bamboo skewers

To make the marinade:
In a large bowl, combine the first 11 ingredients. Whisk to combine. Place the chicken in the 
marinade and toss to coat evenly. Cover and refrigerate 4-8 hours, stirring occasionally to keep 
chicken coated. Meanwhile, soak the bamboo skewers in water for 2 hours.

Drain the skewers. Remove the chicken from the marinade and weave one piece of chicken onto each skewer. 
Using the flat side of a meat mallet, gently flatten the meat. Leave at room temperature while you 
prepare the grill.

Put grill on medium-high and brush the grill with vegetable oil. Cook the skewers on the grill about 
4 minutes on each side. Cook until the chicken is done. If you want, you can make this ahead of time. 
Wrap the cooked chicken in aluminum foil and put in the refrigerator. To reheat put the foil package 
in a 375 degree oven for 30 minutes.