Thai Barbecue Chicken & Spicy Homemade Relish

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– 1 & 1/2 pounds chicken breast (cubed)

– 1/2 cucumber (diced into small pieces, or shredded with the “Veggetti”* & minced)

– 1 red pepper (diced into small pieces)

– 2 tbsp minced chives (or red onion)

– 3 tbsp low sodium soy sauce

– 3 tbsp sesame oil

– 2 tbsp Bragg apple cider vinegar

– 4 tbsp Tuong Ot Sriracha

– 1 lime

* The Veggetti is available at Bed, Bath, & Beyond.



– Zest & juice the lime.

– Place the lime zest aside.

– Combine the lime juice, low sodium soy sauce, & sesame oil in a long, shallow bowl as a marinade.

–  Place the cubed chicken on skewers, & place in the marinade. (Preferably, marinate overnight for 24 hours.)

– Using the Veggetti, shred the cucumber & let drain in a sieve, pushing down on it to drain as much moisture as possible.

– Cut the shredded cucumber pieces into smaller 1 inch sections.

– Place the diced cucumber, the diced red pepper, the 2 tbsp minced chives, the lime zest, 2 tbsp apple cider vinegar, 4 tbsp Tuong Ot Sriracha in small bowl & mix gently with a spoon.

– Grill the marinated chicken skewers, turning frequently on a medium flame for about 10-12 minutes. (I use Cowboy wood charcoal, which would be a single layer of charcoal, hot enough to be mostly gray- usually allow 20 minutes for charcoal to be ready for grilling.)

– Remove chicken skewers from grill, allow a minute to cool before serving.

– Drizzle some of the Spicy Homemade Relish over the skewers & serve!

Portion: 3 oz. chicken for women, 6 oz. chicken for men.

Along with this mouth-watering savory dish, this month’s vegetable is a combo- part mixed fresh chopped veggies, & part dip, (that actually increases the protein of this meal). It’s an easy little dish to mix up, & it really compliments the Thai BBQ chicken & the Spicy Homemade Relish!!! Here’s the delicious Thai Dip & Sliced Veggies- Great for summer parties!


– 1/2 cucumber sliced into strips

– 1/2 fresh red pepper sliced into strips

– 1/2 fresh green pepper sliced into strips, (or yellow, if green causes indigestion)

– 1/2 fresh zucchini sliced into strips

– 1 cup plain nonfat Greek yogurt (Stop n Shop brand, or Oikos, or Chobani etc…)

– 1 tbsp Tuong-Ot Sriracha

– 1 teaspoon rice wine vinegar



– Mix the plain nonfat Greek Yogurt, 1 tbsp Tuong-Ot Sriracha, & 1 teaspoon rice wine vinegar in a bowl, gently with a spoon.

– Dip your sliced fresh veggies & enjoy!

Portion:  Men & women: You may use 1/2 of the serving of the Thai Dip & the entire amount of sliced vegetables.


This Meal may be used for Meal 4 on the Remedy Recipes format. If you would like it for Meals 2 or 3, add Lundberg’s or Riceworks Brown Rice Chips, (also great for dipping!) Portions: 6-8 chips for women, 10-12 chips for men.


It’s great to try new grilling recipes from time to time! Last month’s skewer recipe has a totally different flavor than this month. This one’s a little spicy but really delicious! I hope you enjoy it!

Mangiare, Piaccia! Eat, Enjoy!





About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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