BBQ Chicken Satay Skewers & Smashed Cucumber Salad

Tue, 19 August 2025

(2 servings)

Ingredients

For the Marinade

• 320 g chicken thigh, boneless and skinless

• 96 g coconut milk

• 3.5 g curry powder (¼ tbsp)

• 7.5 g garlic, peeled (1 clove)

• 9 g ginger, peeled (about 1 clove’s size)

• ½ red chili, cut in half

• 0.25 g ground coriander (¼ tsp)

• 7 g soy sauce (½ tbsp)

• 15 g smooth peanut butter (1 tbsp)

For Grilling & Garnish

• 4 wooden skewers, soaked in cold water

• ½ bunch Thai basil

• 7 g butter, melted (½ tsp, optional)

• Sea salt to taste

For the Smashed Cucumber Salad

• 125 g cucumber

• 2 g salt (¼ tsp)

• 4 g rice vinegar (1 tsp)

• 2.5 g soy sauce (½ tsp)

• 1 g sesame oil (a few drops)

• 1 g sugar (a pinch)

• ½ clove garlic, minced (4 g)

• 1 g toasted sesame seeds

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Method

Coconut Curry Chicken Skewers

1. Prepare Marinade: Roughly chop garlic and ginger. In a bowl, mix coconut milk, curry powder, chili, coriander, soy sauce, peanut butter, garlic, and ginger until smooth.

2. Marinate Chicken: Cut chicken thighs into bite-sized pieces. Add to marinade, coat well, cover, and refrigerate for at least 2 hours (or overnight).

3. Soak Skewers: If grilling the same day, soak wooden skewers in cold water.

4. Heat BBQ: Fire up the BBQ until very hot. Lightly oil the grill with a paper towel dipped in oil.

5. Skewer Chicken: Thread marinated chicken evenly onto skewers.

6. Season & Grill: Season skewers with sea salt just before grilling. Cook over the hottest part until charred, then flip.

7. Baste While Cooking: Brush lightly with melted butter each time you turn them. Cook until chicken reaches 74°C (165°F).

8. Rest & Serve: Rest skewers on Thai basil for 5 minutes. Brush with a final touch of butter. Serve hot with extra peanut sauce if desired.

Smashed Cucumber Salad

1. Smash & Salt: Lightly smash cucumbers, cut into bite-sized pieces. Toss with salt, let sit 10 minutes, then drain off water.

2. Make Dressing: Mix rice vinegar, soy sauce, sesame oil, sugar, and minced garlic.

3. Finish Salad: Toss cucumbers in the dressing and sprinkle with toasted sesame seeds. Serve chilled alongside skewers