Spicy chicken satay with vegetables and herbs

Ingredients:

• 4 chicken thighs without
  skin and bones (about 450 g)
• 1/3 cup water
• 1/3 cup freshly squeezed lime juice (from about 2-3 limes)
• 3 tablespoons of sugar
• 2 tablespoons fish sauce
• 1 tsp Sambal oelek or other hot chili paste
• 1 crushed clove of garlic
• 1 teaspoon of vegetable oil
• Salt and ground black pepper
• 1 small carrot, finely grated
• Leaves from 1 head of Boston (or Bibb) lettuce
• 1 bunch of fresh mint leaves
• 1 bunch of fresh cilantro
• 1 Kirby cucumber, thinly sliced
• 4 green onions (white and green parts), cut into 2.5 cm pieces
• 8 skewers (if wooden, soak in water for 15 minutes)

Preparation:

1. In a small bowl, combine water, lime juice, sugar, and fish sauce and stir until the sugar dissolves. Add the sambal oelek and garlic.
   
   Cut the chicken thighs into 5 cm cubes. In a medium bowl, toss the chicken cubes with about 1/4 cup of the sauce and a teaspoon of vegetable oil. Let sit for 15 minutes. Add a heaping tablespoon of grated carrots to the remaining sauce.
2. Preheat a grill pan or outdoor grill to medium-high heat. Thread 2-3 chicken pieces onto each skewer and place them on a baking sheet or large plate. Season with salt and pepper.
3. Working in batches, cook the satay without turning until browned on one side, about 3 minutes. Flip the skewers and cook the other side until browned and opaque around the edges, about 3 more minutes. Transfer to a large, clean platter.
   
   Place lettuce leaves, mint, cilantro, cucumber, green onions, and the remaining carrots on a satay platter. To serve, remove the chicken from the skewers and wrap each piece in a lettuce leaf, adding herbs and vegetables. Dip the rolls in the sauce.