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Thai Marinated Chicken
with rice / mango and cashew chopped salad

Active: 30 Total: 60
We last featured this meal in 2019 but updated it to include peanut dressing (so you could make a double batch with Monday's meal) and rice for a bit more substance.
Cooking methods: This recipe includes instructions for using the stovetop or grill. Select your preferred method.

Ingredients

Metric
Servings:
4
Peanut Dressing:
  • Ginger, fresh - 1 tsp, grated
  • Peanut butter - 1/4 cup (creamy preferred, but crunchy will work)
  • Tamari - 3 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Honey - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Sriracha - 1 Tbsp, more or less to taste
  • Lime juice - 1 Tbsp
Rice:
  • Rice, uncooked white or brown - 1 cup
Thai Marinated Chicken Thighs:
  • Cilantro leaves - 2 Tbsp, chopped
  • Fish sauce - 1 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Honey - 1 tsp
  • Lime juice - 1 tsp
  • Chicken thighs, boneless and skinless - 1 lb
  • Oil, cooking - 1 Tbsp
Chopped Salad with Mango and Cashews:
  • Cucumbers - 6 oz, diced
  • Mixed greens - 5 oz
  • Mangos, fresh - 1, chopped
  • Cashews - 1/3 cup

Nutrition Facts

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Choose Cooking Method

Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Marinate chicken - Chop cilantro. Whisk together cilantro, fish sauce, toasted sesame oil, honey, and lime juice (portions for chicken). Add chicken, turning to coat in marinade. 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 - Prep as directed and combine.

Make

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

Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Marinate chicken - Chop cilantro. Whisk together cilantro, fish sauce, toasted sesame oil, honey, and lime juice (portions for chicken). Add chicken, turning to coat in marinade. 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 - Prep as directed and combine.

Make

  1. Remove chicken from marinade (discard marinade) and season with some salt and pepper.
  2. 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.
  3. Transfer chicken to a plate and let rest, covered, for 5 minutes.
  4. If rice was made ahead, reheat in the microwave.
  5. Toss together lettuce, cucumbers, mangos, and cashews. Drizzle with salad dressing.
  6. Serve chicken over rice with salad on the side. Enjoy!

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Nutrition Facts

Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (39)
Gluten-free (6)
Paleo (5)
Vegetarian (8)

31 reviews

Easy and tasty. I cooked bone-in thighs on the stove. I kind of would have liked a pan sauce for the chicken and rice. My husband put the dressing on his.

By: Barbie
Posted: Jun 09, 2021
Diet: Original
0 Helpful

Pretty good. Wish I'd baked the tofu instead. I just really prefer how the baked tofu tends to turn out, and much less messy. And just like the salad earlier this week, the peanut dressing was the real winner!

By: Jennifer
Posted: May 25, 2021
Diet: Vegetarian
0 Helpful

Delicious! I forgot to put the cashews in it so I had those as a snack afterwards. I made extra chicken and rice for lunch tomorrow.

By: Amy
Posted: May 05, 2021
Diet: Original
0 Helpful

Such an easy meal with big rewards! The meat was so tender and tasty!

By: Catherine
Posted: May 05, 2021
Diet: Gluten-free
0 Helpful

The peanut sauce is so delicious. Even my picky six year old loves it!

By: Rachel
Posted: Apr 29, 2021
Diet: Vegetarian
0 Helpful

The chicken was very good and easy to make. I served with rice and added cooked green beans to the salad for a little more fiber in the meal.

By: Christy
Posted: Apr 25, 2021
Diet: Original
0 Helpful