Cut chicken thigh (and skin) into thin strips of 1inch slices. Blend onion in a food processor. Mix all ingredients in a plastic container, cover and refrigerate for several hours or preferably overnight.
After marinating, thread the marinated chicken through soaked skewers. Thread the skin in between meat slices. This makes the satay more tender and juicy.
Arrange the skewers on a heated grill or barbecue and grill until meat is evenly browned on both sides and cooked through. Prick meat with a toothpick. If no liquid runs out, it’s done.
Serve with satay sauce, cucumber and onion.
Ground the first 6 ingredients with a pestle and mortar (or you can also use a food processor).
Heat oil in a wok/pan and fry the ground ingredients until the oil rises to the top.
Add the other ingredients. Bring to a boil, then simmer the sauce for about 15 minutes until the gravy turns thick and oil separates from the gravy. Stir constantly so the sauce doesn't get burnt.
*Alternative Cooking Method: Cook the skewered chicken in a frying pan over medium heat until both sides are light brown. Transfer the skewers onto baking tray lined with aluminum foil and bake for 25 minutes.
Recipe by at http://www.justasdelish.com/chicken-satay-recipe/