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Thai Cucumber Chicken Skewers

Southeast Asia inspired chicken satay skewers with a delicious cucumber relish

Thai Chicken Skewers
  • 4 Boneless & Skinless Chicken Breasts Chopped into bite sizes
  • 1 tbsp Soy Sauce
  • 1 tbsp Fish Sauce
  • 2 tbsp Crunchy Peanut Butter
  • 1 tbsp Sugar
  • 3/4 cup Coconut Cream
  • 1 tsp Red Chilli Paste
Thai Cucumber Relish (Ajad)
  • 1 Cucumber Sliced thinly & cut in half
  • 1-2 tbsp Cilantro Finely chopped
  • 3 Shallots Diced
  • 1 Green Chili Chopped & deseeded
  • 1 Lemon
  • 1/4 cup Rice Wine Vinegar
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 1/4 cup Water
  1. Mix together all ingredients for the Thai chicken skewers in a bowl. Add the chicken bites into the mixture and make sure each piece is well coated. Marinate in the fridge for 2-3 hours minimum.

  2. While the chicken is marinating, prepare the Thai cucumber relish (ajad). In a small saucepan, make a simple syrup by heating the water, sugar and salt together and bringing it to a boil. Remove from the heat and add in the rice wine vinegar. Allow the simple syrup to cool.

  3. In a separate bowl, mix the cucumber, shallots, cilantro and chili together. Pour the simple syrup over the mixture and store in the refrigerator to cool.

  4. Preheat oven to 350°F.

  5. Thread the chicken bites onto skewers in even amounts until all the chicken is skewered. Line a baking sheet pan with aluminum foil with enough overhang to create a foil pouch. Lay the skewers out across the pan and drizzle the remaining marinade over each skewer. Fold up the foil overhang around the skewers and crimp the ends together to create a sealed packet.

  6. Bake for 30 minutes.

  7. Remove from oven, open foil packet (careful of the steam), and return to oven for an additional 10 minutes or until chicken is brown.

  8. Serve chicken skewers warm with the Thai cucumber relish on the side.