Mix all the marinade ingredients into a smooth paste and coat the chicken thighs. Leave to marinate for at least 3 hours in the fridge (preferably 1 day). Peel and thinly slice the cucumbers (with a vegetable peeler) and mix with the beansprouts. Dice the red chili and add to taste. Then sprinkle with a little soy sauce and vinegar. Prepare the four satay sticks by skewering the chicken and grill or fry over a high heat until golden brown. Serve with the salad.
Tip: Also delicious on the BBQ!