Blend together all ingredients besides chicken and skewers until it becomes a smooth paste. If necessarily, add a little of water.
Cut the chicken thigh into strips of about ½ inch in width.
Add the blended spice to chicken strip. Mix until all combine and let it marinated in the fridge for at least 1 day. In this stage, I divided the marinated chicken into 2 portion. Half for grilling tomorrow, and another half for freezing. For 2 people, we usually eat around 250g of chicken satay. I also find that the freezed marinated chicken has more flavour than the one I marinated for 1 day.
The next day, soak the bamboo skewers 2 hours prior to use to prevent burning.
Pre-heat oven to 200C degree. Skew the chicken strips neatly into the bamboo skewers.
Lightly brush with the chicken skewers with olive oil on both sides before grilling.
Grill in the oven for 20 - 30 minutes on each sides or until chicken is cooked through, and there is a slight charred on the chicken.
Served with peanut sauce.
Recipe by Chindian Kitchen at http://chindian.kitchen/chicken-satay-with-peanut-sauce/