Clean chicken breasts of veins and trim excess fat.

Cut each breast into 4 strips.

Blend all marinade ingredients in a blender until the consistency of paste.

Marinate chicken breast strips in refrigerator at least for 2 hours and ideally overnight.

Soak wooden skewers in cold water for 15 minutes before grilling.

Thread skewers through marinated chicken strips.

Set grill to medium heat and warm up.

Grill on both sides until the chicken is golden and inside temperature is at 165°F.

Serve as appetizers or with steamed jasmine rice. Enjoy!