To make the marinade, finely chop or purée the chilli, garlic and all of the remaining ingredients in a blender, then season with salt and freshly ground black pepper.
Combine the chicken with the marinade in a bowl, then cover and refrigerate for 1 hour or overnight if time permits. If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning during cooking. Thread the chicken onto the skewers.
Preheat a barbecue or chargrill pan to low. Cook the chicken skewers for 5 minutes on each side or until cooked through. Serve with aji verde sauce, finely chopped red onion and coriander sprigs.
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