Chicken Satay with Thai Cucumber Relish


Chicken Satay is thin strips of chicken dry rubbed or wet marinated, skewered on sticks, and grilled. I marinated these with Guy Fieri’s Teriyaki sauce. I also made a Thai cucumber relish that you see paired with Chicken Satay in a lot of Thai restaurants. I served this with basic fried rice for a nice asian inspired meal.

Thai Cucumber Relish


For the Dressing

  • ⅓ cup white vinegar
  • ⅓ sugar
  • ⅓ cup water
  • ½ tsp coarse salt
  • 1 clove garlic, flattened slightly

For the Relish

  • 1 large cucumber, peeled
  • 1 shallot, sliced thin
  • 1 hot red chili pepper
  • ½ red onion, small dice
  • 2 Tbsp fresh cilantro, chopped
  • 2 Tbsp peanuts, chopped


  1. Prepare the dressing.
  2. Combine dressing ingredients in a small sauce pan.
  3. Bring to a boil and then reduce to a simmer.
  4. Simmer until all ingredients except garlic are dissolved.
  5. Transfer to a bowl and let cool.
  6. Discard garlic.
  7. Slice the cucumber lengthwise into quarters.
  8. Dice crosswise into ¼ inch dice.
  9. Add cucumber, shallot, chili, onion, and cilantro to dressing.
  10. Toss to combine.
  11. Let sit at room temperature for one hour.
  12. Add the peanuts just before serving.

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