Lemongrass and Curry Grilled Chicken

This one has made its way to my 'favorites' list.  It is sooo good and the potatoes are mouth-watering.

2 stalks lemongrass, stripped and cut into thin slices
1 bunch cilantro
2 garlic cloves, finely chopped
1/2 tsp black pepper
1/2 tsp curry powder
1/2 tsp coarse salt
1 tsp sugar
2 Tb veggie oil

4 chicken breasts, skinless and boneless (I used 8 thighs instead), washed and dried
1 lb new potatoes (I used Russian fingerlings)
3 stips bacon, cut into 1-inch squares
1 lime cut into slices
sweet paprika
olive oil
skewers (for grilling)

Lay the chicken in a 9x13 baking dish, making a single layer.

Combine the first batch of ingredients in a food processor to make a paste.  Add a little more oil if needed.  Spread this over the chicken, turning to coat both sides.  Allow to marinate, covered and refrigerated, for at least an hour.  Longer is better!

While the chicken is marinating, wash the potatoes but leave the skins on.  Put them in a large saucepan and cover with water; add in some salt.  Bring water to a boil and cook the potatoes until just tender when poked with a fork.  Drain.  Allow to cool somewhat.

Generously coat the bacon pieces on both sides with paprika.  When the potatoes have cooled, cut in half and then skewer one half potato, follow with a bacon slice, then the other half.  It makes a potato-bacon 'sandwich.'  I can fit 2-3 sandwiches per skewer.  Brush the skewers with olive oil; generously season with salt, pepper and more paprika.

When ready, take the chicken and potatoes to the grill and cook!  The chicken takes 4-5 minutes per side; the potatoes about the same.  When finished, squeeze the lime over the chicken and enjoy!