Appetizers, Bluegrass Soy Sauce, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Entrées, Recipes, Salads and Sides

Vietnamese Grilled Chicken Thigh Salad

This Vietnamese Grilled Chicken Salad is the perfect combination of tender dark meat and smokey bourbon spices. The handcrafted Bluegrass Soy Sauce is hard to beat when you are using it in a salad dressing. The oaky flavor of the soy sauce works in combination with the ginger spices in the marinade.  The soybean mash is fermented and aged in re-purposed bourbon barrels. It’s smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon making this recipe a perfect fusion of flavors.

Thinly sliced radishes, cucumber, and cilantro develop the heart of this salad. They add the perfect amount of crisp and crunch making for a great combination of texture in each bite. Using our Bourbon Smoked Sea Salt and Pepper elevates this recipe to the next level, and we even like to top the salad off with Bourbon Smoked Sesame Seeds making for an additional layer of flavor and texture.

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

  1. In a shallow pan, combine all the ingredients for the marinade and whisk well to combine.

  2. Add the chicken thighs and turn well to coat.

  3. Set aside in the refrigerator to marinate for at least an hour.

Salad dressing method

  1. Combine all the ingredients for the dressing, except for the oil.

  2. Pour the oil in a slow stream and whisk. Set aside.

Chicken cooking method

  1. Light a grill for medium-high heat.

  2. Remove the chicken from the marinade.

  3. Place the chicken on the grill and grill each side for 5-6 minutes, flipping a few times to prevent burning.

  4. Transfer to a cutting board and allow to rest.

Salad dressing method

  1. In a large bowl, combine all the ingredients for the salad, except the peanuts.

  2. Add the dressing a bit at a time and toss.

  3. Add more dressing, as needed.

  4. Place salad on a serving platter.

  5. Slice rested chicken and add to salad.

  6. Garnish with peanuts and serve.


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