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Vietnamese Grilled Chicken Thigh Salad

This delicious recipe is the perfect use for your Bluegrass Soy Sauce!

Course Main Course
Cuisine Vietnamese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


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 jalapeƱos 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.