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Thai Marinated Chicken
with mango and cashew chopped salad

Active: 40 minTotal: 1 hr 10 min

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!

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. 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)
  3. Cucumbers / Lettuce / Mangos / Mint - Prep as directed and combine.

Make

  1. Remove chicken from marinade (discard marinade) and season with some salt and pepper.
  2. If cooking on a grill: Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
  3. {grill}: Brush grates with cooking oil (portion for chicken) and place chicken over direct heat. Sear chicken on both sides until lightly charred.
  4. {grill}: Move chicken to indirect heat and continue cooking until chicken is cooked through, 165F / 74C degrees.
  5. 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.
  6. Transfer chicken to a plate and let rest, covered, for 5 minutes.
  7. Whisk marinade / dressing (portion for salad). Toss with cucumbers, lettuce, mango, and mint. Top with cashews.
  8. Serve chicken with salad on the side. Enjoy!

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Reviews

This meal has 33 reviews

This was easy and super delicious! A great weeknight meal to eat on the patio.

By: Stephanie
Posted: Jun 06, 2019
Diet: Original

Everything was great and so easy! The chicken had an amazing flavor, and the salad was super refreshing.

By: Zoey
Posted: Jun 05, 2019
Diet: Original

This was easy and really delicious. I served carrots on the side as well. Such an easy summer meal!

By: Rachel
Posted: Jun 04, 2019
Diet: Original

So delicious! I made a slaw instead of the green leaf salad. Red cabbage, shredded Carrot, shredded Bell pepper, julienned Cucumber, julienned Plus the mango, mint and dressing.. Kids LOVED it.

By: Markell
Posted: Jun 03, 2019
Diet: Vegetarian

We grilled the chicken and it was delicious. Everyone loved it. Doesn't take too long to come together either

By: Maria
Posted: Jun 03, 2019
Diet: Original

Easy to make and fairly quick to cook since I did the marinade ahead of time. Everyone ate it up.

By: Jessica
Posted: Jun 02, 2019
Diet: Original