Red Thai Style Marinated Double Chicken Skewers and Chips
with Rocket, Slaw and Sweet Chilli Sauce
- Egg
- Mustard
Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Style Marinated Double Chicken Skewers and Chips uses the curry paste to marinate chicken skewers before baking them in the oven.
Ingredients
4 unit(s)
Bamboo Skewers
450 grams
Potatoes
4 unit(s)
British Chicken Breasts
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Mix
120 grams
Sliced Carrot and Cabbage Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
15 milliliter(s)
Rice Vinegar
20 grams
Wild Rocket
48 grams
Sweet Chilli Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them from burning.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Cut the chicken breasts into 3cm chunks. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Halve and peel the red onion, then cut each half into 3 wedges. Peel and grate the garlic (or use a garlic press).
In a medium bowl, mix together the red Thai style paste, garlic and Thai style spice mix. Stir in the chicken and onion. Season with salt and pepper.
Thread the chicken pieces and onion wedges onto the skewers, alternating between the two (2 per person). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Transfer the skewers to a lightly oiled baking tray.
Roast the skewers on the middle shelf of your oven until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, in a medium bowl, combine the coleslaw mix, mayo and rice vinegar. Season with salt, pepper and a pinch of sugar (if you have any).
Just before everything's ready, add the rocket to the slaw and toss together.
When everything's ready, share the skewers between your plates, then drizzle over the sweet chilli sauce.
Serve the chips and coleslaw alongside.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Thai-marinated chicken is the clear highlight, with bold, well-balanced spice and a flavour that feels like a takeaway at home.
- Ease of prep: Straightforward to put together, though threading the skewers can feel a little fiddly; some found it took slightly longer than the stated time.
- Suggestions: Use only half the red Thai paste if you prefer a milder heat, and consider adding roasted peppers to the skewers for extra flavour. Marinating the chicken for longer than required can deepen the flavour noticeably. Some found rice a more fitting side than chips.
- Next-day meals: The coleslaw is best made and eaten fresh, as the vinegar dressing can become overpowering if left to sit.
- Air fryer: The skewers and chips cook well in an air fryer, making it a handy alternative to the oven.
- Coleslaw: A few found the vinegar in the slaw quite sharp; reducing the rice vinegar slightly or serving the slaw separately may help balance the plate.
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