Grilled Chicken Thighs With Thai Basil Salad Recipe

Name: Grilled Chicken Thighs With Thai Basil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fish sauce, divided; 1 tablespoon lower-sodium soy sauce; 2 teaspoons sugar, divided; 1 pound skinless, boneless chicken thighs; 1 large garlic clove, minced; 2 tablespoons fresh lime juice; 1 tablespoon dark sesame oil; 1 1/2 Thai chiles, very thinly sliced; Cooking spray; 2 cups lightly packed Thai basil leaves; 1 English cucumber, halved crosswise and shaved lengthwise (about 2 cups); 1 cup lightly packed sweet basil leaves, large leaves torn in half; 1/3 cup lightly packed cilantro leaves; 1/3 cup very thinly sliced shallots

Servings: persons

1 tablespoon fish sauce, divided
1 tablespoon lower-sodium soy sauce
2 teaspoons sugar, divided
1 pound skinless, boneless chicken thighs
1 large garlic clove, minced
2 tablespoons fresh lime juice
1 tablespoon dark sesame oil
1 1/2 Thai chiles, very thinly sliced
Cooking spray
2 cups lightly packed Thai basil leaves
1 English cucumber, halved crosswise and shaved lengthwise (about 2 cups)
1 cup lightly packed sweet basil leaves, large leaves torn in half
1/3 cup lightly packed cilantro leaves
1/3 cup very thinly sliced shallots

1
Preheat grill to high heat.
2
Combine 1 teaspoon fish sauce, soy sauce, and 1 teaspoon sugar in a large zip-top plastic bag. Add chicken; seal bag, and shake to coat. Let stand at room temperature 15 minutes.
3
While chicken marinates, mash garlic with flat side of a knife to form a paste; place in a bowl. Add remaining 2 teaspoons fish sauce, remaining 1 teaspoon sugar, lime juice, oil, and chiles to garlic, stirring well; let stand at room temperature 15 minutes.
4
Remove chicken from bag. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until chicken is done. Remove chicken from grill. Let stand for 5 minutes. Cut chicken into slices.
5
Place Thai basil leaves, cucumber, sweet basil leaves, cilantro leaves, and shallots in a large bowl; toss gently to combine. Divide salad and chicken evenly among 4 plates; drizzle evenly with dressing.
6
Wine note: German riesling, like the Mosel River Valley's Clean Slate Riesling, 2011 ($10), is a perfect pairing for many Asian dishes, especially spicy ones like Grilled Chicken Thighs with Thai Basil Salad. Its low alcohol and subtle sweetness soothe any heat, while brisk citrus and peach flavors beautifully complement assertive herbs like the basil and cilantro used here. --Jordan Mackay
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333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon fish sauce, divided, 1 tablespoon lower-sodium soy sauce, 2 teaspoons sugar, divided, 1 pound skinless, boneless chicken thighs, and more.

Yes, Grilled Chicken Thighs With Thai Basil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Thighs With Thai Basil Salad

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