Vietnamese Grilled Chicken Thigh Salad
This delicious recipe is the perfect use for your Bluegrass Soy Sauce!
For the marinade
- 1/4 cup Bluegrass Soy Sauce
- 3 limes (juiced)
- 2 tbsp ginger (grated)
- 1 tbsp toasted sesame oil
- 2 garlic cloves (crushed)
For the dressing
- 1/4 cup Bluegrass Soy Sauce
- 2 tbsp rice wine vinegar
- 2 tbsp fish sauce (optional)
- 2 small jalapeños (seeded and chopped)
- 1/2 tsp Bourbon Smoked Sea Salt
- 1/4 tsp Bourbon Smoked Pepper
- 1/4 cup natural oil (suck as canola)
For the salad
- 1 1/4 lbs boneless, skinless chicken thighs
- 1 lg cucumber (thinly sliced )
- 2 lg carrots (julianned or grated )
- 3-4 radishes (sliced thin)
- 1/4 cup cilantro (chopped)
- 1/4 cup mint (chopped)
- 1/4 cup roasted, salted peanuts (chopped)
Marinate method
In a shallow pan, combine all the ingredients for the marinade and whisk well to combine.
Add the chicken thighs and turn well to coat.
Set aside in the refrigerator to marinate for at least an hour.
Salad dressing method
Combine all the ingredients for the dressing, except for the oil.
Pour the oil in a slow stream and whisk. Set aside.
Chicken cooking method
Light a grill for medium-high heat.
Remove the chicken from the marinade.
Place the chicken on the grill and grill each side for 5-6 minutes, flipping a few times to prevent burning.
Transfer to a cutting board and allow to rest.
Salad dressing method
In a large bowl, combine all the ingredients for the salad, except the peanuts.
Add the dressing a bit at a time and toss.
Add more dressing, as needed.
Place salad on a serving platter.
Slice rested chicken and add to salad.
Garnish with peanuts and serve.