asian chicken with chili herb salad
Made this for lunch one day. Oh so good
prep time
4 Hr 15 Min
cook time
25 Min
method
Bake
yield
3 serving(s)
Ingredients
- 6 bone in chicken thighs
- 2 tablespoons fresh ginger grated
- 2 stalks lemongrass trimmed and finely chopped
- 2 tablespoons sugar
- 3 tablespoons fish sauce
- 1 tablespoon vegetable oil
- 2 tablespoons rice vinegar
- 1 small cucumber peeled and chopped
- 1 mild red chili seeded and chopped
- 2 green onions chopped
- 1/2 cup each cilantro, mint and basil
How To Make asian chicken with chili herb salad
-
Step 1Slash the skin side of the chicken then rub the ginger and all over the chicken. Dissolve 1 tbsp of the sugar with 2 tbsp fish sauce. Add the chicken to a zip lock bag and then pour in the sugar fish sauce mixture
-
Step 2Let marinate for 1 to 4 hours. Remove the chicken from the marinate and place in oven safe baking pan. Pour the marinade over the chicken. Bake at 400 degrees for about 20 minutes. Until thighs are cooked through.
-
Step 3Meanwhile mix the remaining fish sauce and sugar together with the lime juice and vinegar. Toss in the remaining ingredients for the salad.
-
Step 4Serve the chicken with the salad
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes