Asian BBQ chicken with cucumber salad by M. Kuehn

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Hot, spicy, garlicky chicken wrapped in crunchy lettuce leaves with a pile of fresh and fragrant salad. It looks great served on a big platter. Good food to share with good friends.

Serves 6

12 boneless, skinless chicken thighs
2 little gem lettuces


8 tbs Sambal oelek
175ml mirin
3tbs Kikkomen soy sauce
3 fat cloves of garlic, grated
2 inches of ginger grated
4 tbs sesame oil
A generous dusting of pepper
1 tsp Maldon sea salt

Cucumber salad

1 large cucumber deseeded
4 tbs rice wine vinegar
1 tbs clear honey
A few drops of sesame oil
Maldon sea salt and pepper to taste


Fresh red chili, finely sliced
25g coriander leaves
4 spring onions, finely sliced

Mix together all the marinade ingredients and add the chicken to marinade,  refrigerate for at least two hours or overnight,

Julienne the cucumber, I went for 4cm lengths, mix together the dressing ingredients, pour over the cucumber and refrigerate for 30 minutes.

Put the chicken pieces on a large baking tray and grill or BBQ for 10 minutes on each side.

Fan the lettuce leaves out on a large platter, pile the chicken on top and garnish with the chili, coriander and spring onions. I served the cucumber salad on the side and also made the Crunchy Asian Salad (see recipe) on a bed of fine rice noodles.

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