Thai Marinated Chicken
with mango and cashew chopped salad
A Thai-inspired marinade with sweet, sour, and savory flavors works as both a marinade and salad dressing in this colorful meal. The dressing is thin, so be sure to toss the salad right before serving.
Smarts: We used English cucumbers for the salad shown in the photos. English cucumbers are smaller, sweeter, and have fewer seeds than other varieties. If you see them at your grocery store, try them in your next salad!
Ingredients
- Ginger - 1 tsp, grated
- Garlic - 2 cloves, chopped
- Soy sauce, low-sodium - 3 Tbsp
- Oil, cooking - 3 Tbsp
- Honey - 1 Tbsp
- Lime juice - 2 tsp
- Vinegar, rice - 1 tsp
- Fish sauce (opt) - 1/2 tsp
- Oil, toasted sesame - 1 tsp
- Chicken thighs, boneless and skinless - 1 1/2 lbs
- Thai Marinade and Dressing (ingredients listed separately) - 4 Tbsp
- Oil, cooking - 1 Tbsp
- Cucumbers - 10 oz, diced
- Lettuce, romaine - 3/4 head, chopped
- Mango, fresh - 1, chopped
- Mint, fresh - 1 Tbsp, chiffonade
- Thai Marinade and Dressing (ingredients listed separately) - 4 Tbsp
- Cashews, roasted and unsalted - 1/3 cup
Nutrition Facts
Prep
- Make marinade / dressing - Grate ginger. Chop garlic. Combine ginger, garlic, soy sauce, cooking oil (portion for marinade / dressing), honey, lime juice, vinegar, fish sauce, and toasted sesame oil. Whisk until evenly combined. (Can be done up to 5 days ahead)
- Marinate chicken - (If prepping right before cooking and using a grill, get grill heating while chicken marinates.) Combine chicken with marinade / dressing (portion for chicken). Tenderize with a fork. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
- Cucumbers / Lettuce / Mangos / Mint - Prep as directed and combine.
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Make
- Remove chicken from marinade (discard marinade) and season with some salt and pepper.
- If cooking on a grill: Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
- {grill}: Brush grates with cooking oil (portion for chicken) and place chicken over direct heat. Sear chicken on both sides until lightly charred.
- {grill}: Move chicken to indirect heat and continue cooking until chicken is cooked through, 165F / 74C degrees.
- If cooking on the stovetop: Heat a skillet or grill pan over medium-high heat. Brush with cooking oil (portion for chicken). Add chicken and sear on both sides. Reduce heat to medium and cover chicken with a lid or foil. Continue cooking until chicken is cooked through, 165F / 74C degrees.
- Transfer chicken to a plate and let rest, covered, for 5 minutes.
- Whisk marinade / dressing (portion for salad). Toss with cucumbers, lettuce, mango, and mint. Top with cashews.
- Serve chicken with salad on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
33 reviews
Loved this. The salad was phenomenal and loved that the dressing and marinade were the same. Super quick and easy
0 HelpfulMade this with chicken breasts and great flavor and easy. Love that the marinade/dressing is one!
0 HelpfulThis is delicious - I love the textures in the salad! I used boneless skinless chicken breasts, and baked them in the oven.
0 HelpfulThe marinade for this is amazing. I tossed everything into my bullet blender and got it smooth and creamy. Due to sales, I opted for bone-in thighs that I skinned. I marinated them for 2 hours, then roasted them. All of us went back for seconds, even the one who isn't usually a fan of Asian flavors. We've definitely added it to my list of things to make again!
0 Helpful