Spicy chicken skewers with green papaya salad

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Spicy chicken skewers with green papaya salad recipe

These sweet & spicy Asian flavoured chicken skewers are so easy to make. An overnight marinade ensures the flavours penetrate more deeply but you could shorten this if you are in a hurry. A zingy green papaya salad is the perfect salad to accompany this dish.

Green papaya salad recipe

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

Recipe Serves 4

Spicy chicken skewers

Spicy & sweet Asian flavoured chicken skewers 
Print Recipe
Spicy chicken skewers


  • 700 gms deboned and skin off chicken thigh meat
  • 2 Tbs oyster sauce
  • 1 Tbsp honey
  • 2 tsp Dijon
  • 1 Tbs hot sauce such as sriracha
  • 2 cloves garlic minced
  • 2 tsp grated ginger
  • 1 Tbsp soy sauce
  • 2 Tbs neutral oil to fry
  • Wooden sticks to skewer


  • Make in advance. Add all the ingredients except the oil to a Ziploc bag and mix with the chicken meat to thoroughly coat. Leave to marinate overnight.
  • When you are ready to serve and the salad is made, remove the chicken from the fridge (advisable to do this an hour or 2 in advance to bring the meat to room temperature). Cut the thighs into thirds and thread the meat onto the skewers. Make 6 – 12 depending on how long the skewers are. Heat a non-stick griddle pan or skillet and brush the skewers with oil. Fry on all sides until golden and cooked through.
Author: Sam Linsell

Green papaya salad

A zesty Thai style green papaya salad recipe.
Print Recipe
Green papaya salad recipe


  • green 2 Tbs palm sugar finely grated or muscovado sugar
  • 2 garlic cloves minced
  • 2 Tbs plus fish sauce
  • 2 1/2 Tbsp freshly squeezed lime juice
  • 15 thin green beans
  • 1/2 a medium / large green papaya seeds removed, and shredded (about 3 heaped cups)
  • 15 small cherry tomatoes halved
  • 1/2 cup chopped fresh cilantro coriander
  • 4 spring onions very thinly sliced
  • 1/2 fresh red Thai chile or another chilli finely sliced (leave seeds in if you like it extra spicy)
  • 2 Tbs coarsely chopped roasted and salted peanuts


  • To make the salad heat a small pot of water and to boiling and blanch the green beans for 3 minutes and then refresh under cold water or drop them into an ice bath to suspend the cooking process. When Cool roughly chop into about 3cm pieces.
  • In a small bowl, mix the sugar, garlic, fish sauce and lime and stir until dissolved. Keep aside.
  • Shred the de-seeded green papaya into julienne and add to a bowl (you want about 3 to 3 ½ heaped cups to). Add the green beans, chopped spring onions, chopped cilantro/coriander, chopped chilli and cherry tomatoes. Toss to combine.
  • When you are ready to serve, pour over the dressing and toss to thoroughly coat. Sprinkle over the chopped peanuts.
Author: Sam Linsell
You might also like:

All. my chicken recipes

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Chicken kebabs with yoghurt paprika and lemon

Easy Asian dressing and slaw

Chilli cola chicken


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