Thai Marinated Chicken
with mango and cashew chopped salad
We last featured this meal in 2019 but updated it to include cashew dressing so you could make a double batch with Monday's meal.
Cooking methods: This recipe includes instructions for using the stovetop or grill. Select your preferred method.
Cooking methods: This recipe includes instructions for using the stovetop or grill. Select your preferred method.
Proteins
Cuisines
Ingredients
Cashew Dressing:
- Ginger, fresh - 1 tsp , grated
- Cashew butter - 1/4 cup (sub any nut butter)
- Bragg's / coconut aminos - 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
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
Choose Cooking Method
Prep
- 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)
- Make dressing - (Skip if dressing was made ahead for Monday.) Grate ginger. Soften cashew butter in the microwave for ~30 seconds. Mix with ginger, aminos, rice vinegar, honey (portion for dressing), cooking oil (portion for dressing), Sriracha (or other hot sauce), and lime juice (portion for dressing). (Can be done up to 5 days ahead)
- Cucumbers / Lettuce / Mangos - Prep as directed and combine.
Make
- Remove chicken from marinade (discard marinade) and season with some salt and pepper.
- Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
- Brush grates with cooking oil (portion for chicken) and place chicken over direct heat. Sear chicken on both sides until lightly charred.
- Move chicken to indirect heat and continue cooking until chicken is cooked through, 165F / 74C degrees.
- Transfer chicken to a plate and let rest, covered, for 5 minutes.
- Toss together lettuce, cucumbers, mangos, and cashews. Drizzle with salad dressing.
- Serve chicken with salad on the side. Enjoy!
Prep
- 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)
- Make dressing - (Skip if dressing was made ahead for Monday.) Grate ginger. Soften cashew butter in the microwave for ~30 seconds. Mix with ginger, aminos, rice vinegar, honey (portion for dressing), cooking oil (portion for dressing), Sriracha (or other hot sauce), and lime juice (portion for dressing). (Can be done up to 5 days ahead)
- Cucumbers / Lettuce / Mangos - Prep as directed and combine.
Make
- Remove chicken from marinade (discard marinade) and season with some salt and pepper.
- 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.
- Toss together lettuce, cucumbers, mangos, and cashews. Drizzle with salad dressing.
- Serve chicken with salad on the side. Enjoy!
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