To make the marinade; Combine all the ingredients in a large bowl. Season with salt, mix well. Remove 1/3 cup to a medium bowl, cover and set aside.
Add the chicken to the large bowl of marinade, stir to coat. Cover and refrigerate for 15 minutes to marinate if time permits.
Drain the chicken from the marinade, discarding marinade. Thread the chicken onto 8 skewers. Preheat a barbecue plate or grill over medium heat. Cook, in batches, for 10-12 minutes, turning or until lightly charred and cooked through.
Stir the peanuts and coriander through the reserved marinade. Spoon over the chicken. Serve with lime wedges.
Tip: Sriracha hot chilli sauce is available from the Asian aisle in most supermarkets and from Asian supermarkets. Alternately use a hot chilli sauce.