Asian Chicken with Chili Herb Salad

barbara lentz


Made this for lunch one day. Oh so good


☆☆☆☆☆ 0 votes

4 Hr 15 Min
25 Min


  • 6
    bone in chicken thighs
  • 2 Tbsp
    fresh ginger grated
  • 2 stalk(s)
    lemongrass trimmed and finely chopped
  • 2 Tbsp
  • 3 Tbsp
    fish sauce
  • 1 Tbsp
    vegetable oil
  • 2 Tbsp
    rice vinegar
  • 1 small
    cucumber peeled and chopped
  • 1
    mild red chili seeded and chopped
  • 2
    green onions chopped
  • 1/2 c
    each cilantro, mint and basil

How to Make Asian Chicken with Chili Herb Salad


  1. Slash 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
  2. Let 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.
  3. Meanwhile mix the remaining fish sauce and sugar together with the lime juice and vinegar. Toss in the remaining ingredients for the salad.
  4. Serve the chicken with the salad

Printable Recipe Card

About Asian Chicken with Chili Herb Salad

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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