Marinated chicken strips with cucumber relish

Galton Blackiston’s marinated chicken strips with cucumber relish is a sweet dish with a spicy kick from the marinade.

We found this recipe a couple of years ago on  and have made a few adjustments to downsize for dinner for two. We decided to bring it back to life as it fits in so well with our new Keto friendly diet.

Galton Blackiston is the owner and chef patron of the Michelin starred Morston Hall Hotel and Restaurant in Norfolk.

Marinated chicken strips with cucumber relish

Prep Time15 mins
Cook Time12 mins
Total Time1 hr 27 mins
Course: Dinner, Entree
Cuisine: British
Servings: 2 people


  • 2 ea Chicken breasts - boneless
  • 3 ea Spring onions - sliced thinly
  • 1 tbsp Sesame Seeds - toasted
  • 1 pn Fresh ground black pepper
  • 1 pn Salt
  • 1 tbsp Extra Virgin Olive oil


  • 2 tbsp Extra Virgin Olive oil
  • 1 tbsp Sesame oil
  • 1/2 ea Limes, juiced or a lemon
  • 1 tsp Ginger - Fresh - chopped fine
  • 1/4 cup Fresh cilantro - chopped
  • 1 ea Red chili - seeds removed
  • 1 tbsp Soy Sauce
  • 1 tbsp Honey
  • 1/2 tbsp Worcestershire Sauce


  • 1 ea English cucumber
  • 1 ea Large tomatoes - peeled and chopped
  • 1/4 ea Red onion - sliced
  • 1/4 cup Fresh cilantro - chopped
  • 1 tsp Lime juice
  • 1 tbsp Extra Virgin Olive oil
  • 2 ea Spring onions


  • Combine all the ingredients for the marinade in a bowl. Mix well and set aside.
  • Slice the chicken breasts diagonally into 1/2 inch strips. Place in the marinade and gently mix. Leave to marinate for at least 1 hour.
  • To prepare the cucumber relish. Peel the cucumber and slice in half lengthways, then finely slice into thin strips with a mandolin to keep the strips thin and uniform.
  • Peel and chop the tomatoes, and finely slice the onion.
  • Mix all the relish ingredients together in a bowl. Season with a pinch of salt and pepper and set aside
  • Preheat the oven to 400ºF
  • Once the chicken has marinated, heat a wok or ridged pan over a medium heat until hot. Quickly sear the chicken in olive oil until it takes on a nice rich golden color.
  • Transfer the chicken strips to a baking tray and bake in the oven for a further 5 minutes.
  • Remove from the oven and season with salt and ground black pepper. Sprinkle over the spring onions and toasted sesame seeds.
  • Spoon the relish onto plates along with the chicken stripsas shown and serve immediately.
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