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Recipes
Thai-Style Grilled Chicken Thighs with Tomato Salad
4 servings
1 hour total (Active 25 minutes)

Ingredients

  • 0.5 oz fresh basil, divided
  • ¼ bunch fresh cilantro, divided
  • 1-inch piece fresh ginger
  • 1 tablespoon brown sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon sriracha sauce
  • 1 tablespoon fish sauce (or Worcestershire sauce)
  • Large zip-top bag
  • 1 lb bone-in, skin-on chicken thighs
  • 4 medium tomatoes
  • Cooking spray

Steps

    1. Chop basil and cilantro coarsely (4 tablespoons each); peel and grate ginger (1 tablespoon). Combine ginger, brown sugar, soy sauce, olive oil, garlic, sriracha sauce, fish sauce, 3 tablespoons basil, and 3 tablespoons cilantro until blended. Reserve one-half marinade.
    2. Place remaining half marinade in bag; add chicken (wash hands), seal bag, and knead to coat. Let stand 30 minutes (or chill overnight) to marinate.
    3. Preheat grill (or grill pan) on medium. Chop tomatoes and toss with reserved marinade until coated.
    4. Coat chicken with spray (discard marinade); grill 8–10 minutes on each side, flipping often, until grill-marked and 165°F. Sprinkle with remaining 1 tablespoon each basil and cilantro; serve with tomato salad.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 270, Total Fat 18g, Sat Fat 3.5g, Trans Fat 0g, Chol 85mg, Sodium 860mg, Total Carb 11g, Fiber 2g, Total Sugar 8g, (Incl. 4g Added Sugars), Protein 17g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 10%