Name: Spicy Chicken Skewers with Green Papaya Salad Recipe
Prep time: 20 min
Cook time: 15 min
Ingredients: 700 grams boneless (skinless chicken thighs); 2 Tbsp oyster sauce; 1 Tbsp honey; 2 tsp Dijon mustard; 1 Tbsp hot sauce (such as sriracha); 2 cloves garlic (minced); 2 tsp grated ginger; 1 Tbsp soy sauce; 2 Tbsp neutral oil (for frying); Wooden skewers (soaked in water for 30 minutes); 2 Tbsp finely grated palm sugar (or muscovado sugar); 2 garlic cloves (minced); 2 Tbsp fish sauce; 2½ Tbsp freshly squeezed lime juice; 15 thin green beans; ½ medium-large green papaya (seeds removed and shredded (about 3 heaped cups)); 15 small cherry tomatoes (halved); ½ cup chopped fresh coriander (cilantro); 4 spring onions (thinly sliced); ½ fresh red Thai chilli (finely sliced (keep the seeds for extra heat)); 2 Tbsp chopped roasted salted peanuts

These spicy chicken skewers with green papaya salad are fresh, vibrant, and full of Asian-inspired flavour. The chicken is marinated in a sweet and tangy sauce that caramelises beautifully on the grill, while the crisp green papaya salad adds a bright contrast of texture and acidity. It’s a simple recipe that delivers big results—ideal for a summer braai or BBQ, quick dinner, or casual entertaining.

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I put this recipe together to pair with Essay Wines Chenin Blanc and it’s the perfect partner & they have kindly let me share it here too.

Spicy chicken skewers with green papaya salad recipe

FAQs for Spicy Chicken Skewers with Green Papaya Salad

Can I use chicken breast instead of thighs?
Yes. Chicken breast works fine, though thighs stay juicier and more tender when grilled. If using breast, reduce cooking time slightly to prevent drying out.

Do I need to marinate the chicken overnight?
An overnight marinade gives the best flavour, but even 2–3 hours will work well if you’re short on time.

Can I cook the skewers in the oven?
Yes. Place them on a lined baking tray and cook at 200°C for about 15–20 minutes, turning halfway through. Finish under the grill for a charred effect.

Can I prepare the papaya salad in advance?
You can shred the papaya and chop the vegetables a few hours ahead, but only dress the salad just before serving to keep it crisp.

What can I use instead of green papaya?
Shredded green mango or cucumber makes a good substitute. Both offer similar freshness and crunch.

Is there a vegetarian version of this recipe?
Yes. Swap the chicken for tofu or tempeh and use soy sauce instead of fish sauce in the salad dressing.

How spicy is this recipe?
It has a gentle heat from the hot sauce and Thai chilli. Adjust the amount of chilli and sriracha to your taste.

What should I serve with it?
It’s delicious on its own or with jasmine rice, rice noodles, or a light cucumber salad on the side.

Recipe Serves 4

Prep Time:20

Cook Time:15

Ingredients

For the Chicken Skewers

700 grams boneless skinless chicken thighs
2 Tbsp oyster sauce
1 Tbsp honey
2 tsp Dijon mustard
1 Tbsp hot sauce such as sriracha
2 cloves garlic minced
2 tsp grated ginger
1 Tbsp soy sauce
2 Tbsp neutral oil for frying
Wooden skewers soaked in water for 30 minutes

For the Green Papaya Salad

2 Tbsp finely grated palm sugar or muscovado sugar
2 garlic cloves minced
2 Tbsp fish sauce
2½ Tbsp freshly squeezed lime juice
15 thin green beans
½ medium-large green papaya seeds removed and shredded (about 3 heaped cups)
15 small cherry tomatoes halved
½ cup chopped fresh coriander cilantro
4 spring onions thinly sliced
½ fresh red Thai chilli finely sliced (keep the seeds for extra heat)
2 Tbsp chopped roasted salted peanuts

Instructions

To Make the Chicken Skewers

Combine the oyster sauce, honey, Dijon mustard, hot sauce, garlic, ginger, and soy sauce in a bowl or resealable bag. Add the chicken and mix well to coat. Marinate overnight in the fridge, or for at least 2 hours.
Remove the chicken from the fridge 1–2 hours before cooking to bring it to room temperature. Cut the thighs into thirds and thread onto the skewers.
Heat a non-stick griddle pan or skillet over medium-high heat and brush lightly with oil.
Cook the skewers for about 3–4 minutes per side, turning until golden and cooked through.

To Make the Green Papaya Salad

Bring a small pot of water to a boil. Blanch the green beans for 3 minutes, then refresh in ice water. Once cool, chop into 3 cm pieces.
In a small bowl, whisk together the sugar, garlic, fish sauce, and lime juice until the sugar dissolves.
Place the shredded papaya in a large bowl. Add the green beans, cherry tomatoes, coriander, spring onions, and chilli. Toss to combine.
Just before serving, pour over the dressing and toss again. Scatter the chopped peanuts on top.

Notes

Storage instructions

Chicken skewers: Store any cooked skewers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or in a 160°C oven until hot through. Avoid microwaving to keep the texture tender.
Papaya salad: Best eaten fresh, but it can be stored in the fridge for up to 1 day. Keep the dressing separate and toss just before serving to retain crunch.
Freezing: The raw marinated chicken can be frozen for up to 2 months. Defrost fully before cooking.