Directions

1. In a mini chopper add 1 lemongrass stick (end and 1 layer removed, roughly chopped), your garlic, ginger, turmeric, 1tbsp honey, the juice from your lime and both the sesame oil and olive oil. Blend for a couple of mins until a smooth-ish paste forms.
2. Next, chop your chicken thighs into bitesize chunks. Removing any excess fat. Using a metal skewer make a hole through each piece of chicken. Then carefully thread all of your chicken onto your 4 lemongrass sticks.
3. Place your skewers onto tin foil and brush over the spice blend, rotating to ensure all sides are smothered. Cover, refrigerate and leave to marinade for a minimum of 30 mins.
4. Place your skewers (and tin foil) on a baking tray and cook under the grill for 5 mins. Rotate with tongs then cook for 5 more mins. Rotate again and brush your skewers with your honey soy mix. Cook for 5 mins. Rotate one final time. Glaze with your honey soy and cook for a final 5 mins.
5. Remove from the oven, sprinkle over coriander and serve immediately with your satay dipping sauce.