Light the barbecue with charcoal or electric grill.
Cut chicken into 1-2 cm pieces and cast on a spit. Place skewers on a plate and sprinkle with 2 tablespoons soy sauce.
In a bowl mix the remaining soy sauce, peanut oil, sesame oil, garlic, hot sauce, salt and pepper, sugar and vinegar. Blend with a mixer from time to time add in 1 tsp water until smooth and creamy mixture (no more than 3 tsp water).
Grilled chicken skewers them pay 1-2 times. The total baking time will be 6-8 minutes for breasts and 10-12 minutes for legs.
Meanwhile, peel the cucumber, cut it in two lengthwise and remove seeds with a spoon. Cut it in cubes with size 1.5 cm and mix in a bowl with the sauce.
When the chicken is roasted on the spit it out and mix it with the sauce and cucumber. Try a taste and if necessary add more spices. Serve salad warm or cold garnished with coriander leaves.
Note: You can serve the salad on lettuce Beds or iceberg lettuce.
Products:
700 g chicken breast or thighs (boned and skinned)
3 tbsp soy sauce
1 1/2 tablespoons peanut butter
1 tsp roasted sesame oil
1 small clove garlic (peeled)
a few drops of hot sauce (such as Tabasco Sauce)
salt
black pepper
1/4 tsp sugar
1 tbsp vinegar (rice or other soft type)
1 cucumber
1/2 cup chopped cilantro
