thai grilled chicken thighs & tomato salad
Great flavors, served over jasmine rice with the tomato salad alongside. From a grocery store recipe card. PREP TIME INCLUDES MARINATING TIME.
prep time
40 Min
cook time
20 Min
method
Grill
yield
4 serving(s)
Ingredients
- 4 tablespoons fresh basil, divided use
- 4 tablespoons fresh cilantro, divided use
- 1 tablespoon fresh ginger root
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon fresh garlic, minced
- 1 tablespoon sriracha sauce
- 1 tablespoon fish sauce (red boat is my fave)
- 1 pound chicken thighs, bone-in, skin-on
- 4 medium tomatoes
How To Make thai grilled chicken thighs & tomato salad
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Step 1Chop basil and cilantro coarsely; peel and grate ginger. Combine 3 tablespoons basil, 3 tablespoons cilantro, ginger, brown sugar, soy sauce, olive oil, garlic, sriracha sauce, and fish sauce until blended. Reserve one-half marinade.
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Step 2Place remaining half marinade in a large ziploc bag; add chicken, seal bag tightly, and knead to coat. Let stand 30 minutes (or overnight) to marinate in the fridge.
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Step 3Preheat grill (or grill pan) on medium. Chop tomatoes and toss with reserved marinade to coat.
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Step 4Remove chicken from marinade and discard the marinade. Coat chicken with cooking spray; grill 8–10 minutes on each side, turning often, until grill-marked and 165°F. Sprinkle with remaining 1 tablespoon each basil and cilantro before serving with the tomato salad.
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