Add everything except for the chicken to a food processor or a blender and process or blend until smooth. Set aside.
Prepare the chicken removing and skin or bones and cut into small ½” pieces and add to a large bowl.
Add the marinade onto the chicken and optionally season with salt and pepper. Mix everything together completely. Cover and keep in the refrigerator for at least 4 hours or up to 24 hours.
When you are ready to cook, preheat the grill to high heat (450° to 550°) and soak some wooden skewers in water for 20 minutes, so they do not catch on fire while grilling.
Next, skewer the chicken leaving about 3” at the bottom of the skewer to make it easy to hold and eat. I got 12 8” skewers.
Place the chicken on the grill and cook for 3-4 minutes per side or until browned and cooked throughout.
Optionally garnish with chopped fresh cilantro and serve with peanut sauce.
Notes
Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can cover with foil and keep them in the oven at very low temperatures (200°) for up to 1 hour.How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.How to Reheat: Place in a pan and cover with a lid or foil and heat in the oven at 350° for 6-8 minutes or until warmed. You can microwave until warmed as well.If you do not have a grill, cook in a grill pan, or pan with a small amount of oil over medium-high heat for 3-4 minutes per side or until browned and cooked through.Feel free to use metal skewers.Be careful when grilling because the soy sauce in the marinade can cause the chicken to burn and it can happen rather quickly. If need be, turn the heat down to medium on the grill.If you do not have sweet soy sauce quadruple the amount of sugar and soy sauce used.