Thai Marinated Chicken
with mango and cashew chopped salad

Name: Thai Marinated Chicken
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1 tsp Ginger, grated; 2 cloves Garlic, chopped; 3 Tbsp Soy sauce, low-sodium; 3 Tbsp Oil, cooking; 1 Tbsp Honey; 2 tsp Lime juice; 1 tsp Vinegar, rice; 1/2 tsp Fish sauce (opt); 1 tsp Oil, toasted sesame; 1 1/2 lbs Chicken thighs, boneless and skinless; 4 Tbsp Thai Marinade and Dressing (ingredients listed separately); 1 Tbsp Oil, cooking; 10 oz Cucumbers, diced; 3/4 head Lettuce, romaine, chopped; 1 Mango, fresh, chopped; 1 Tbsp Mint, fresh, chiffonade; 4 Tbsp Thai Marinade and Dressing (ingredients listed separately); 1/3 cup Cashews, roasted and unsalted

Active: 40 min Total: 1 hr 10 min

Original GF Paleo Vegetarian

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

Metric

Servings:

Thai Marinade and Dressing:

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

Thai Marinated Chicken Thighs:

Chicken thighs, boneless and skinless - 1 1/2 lbs
Thai Marinade and Dressing (ingredients listed separately) - 4 Tbsp
Oil, cooking - 1 Tbsp

Chopped Salad with Mango and Cashews:

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

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!

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