Asian Chicken Skewers

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1/4 cup tightly packed cilantro leaves

1/4 cup vegetable oil

1 tablespoon Asian hot chili sauce, such as Sriracha

1 tablespoon light brown sugar

2 teaspoons soy sauce

1 to 2 cloves garlic

One 2-inch chunk fresh ginger, peeled and roughly chopped 

1 small onion, roughly chopped

Kosher salt

1 pound boneless, skinless chicken thighs, cut into twelve 3 1/2 to 4-inch strips

1/2 cup prepared dipping sauce, such as cilantro chutney, sweet chili sauce or ponzu sauce