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Teriyaki chicken with jade cucumbers


  • Cut the chicken into even pieces, toss in the Teriyaki marinade and set aside for up to 30 mins.
  • Cut the cucumbers in half lengthways and remove the seeds with a teaspoon. Cut into lengths, half lengthways and blanch in lightly salted boiling water for about 10 seconds. Then drain and plunge in a bowl of iced water. When cool, drain well on kitchen paper towels and set aside.
  • Thread the chicken onto metal skewers and cook on a lightly oiled, preheated grill (or BBQ), brushing with the marinade as you do so.
  • While the chicken is cooking, heat a little oil in a wok (or large non-stick pan) and stirfry the cucumber with seasonings and coriander. Taste for seasoning.
  • Arrange the cucumber on individual plates, lay the chicken on top and drizzle a little fresh Teriyaki marinade (or soy sauce). Serve with steamed rice.
  • nb. Stop basting the chicken 5 mins before it's ready.


  • 4-6 boned chicken thighs, skin removed
  • ½ cup Teriyaki marinade
  • 2 continental (telegraph) cucumbers
  • sea salt
  • olive oil spray
  • vegetable oil
  • freshly ground pepper
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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