In this Grilled Thai Chicken Salad, chicken thighs are marinated overnight in a thai inspired marinade and then grilled to perfection before being tossed in a salad of Napa and purple cabbage, green apple, red onion and fresh herbs. Serves 4 (generously) or 6!
1-1/2poundsboneless skinless chicken thighstrimmed of excess fat
2teaspoonsextra light olive oil
FOR THE SALAD:
3cupsshredded red cabbageabout 1/2 a medium head
1green applesliced into matchsticks
1/2mediumred onionsliced thin
1/4cupcilantrochopped, plus more for serving
1largelimezest and juice
a pinch of kosher saltor to taste
1/3cupchopped dry roasted peanuts
TO MAKE THE MARINADE:
In a medium mixing bowl, measure and add light brown sugar, grated garlic, ginger and lemongrass, sambal oelek, white pepper, lime juice, rice wine and sesame oil. Whisk to combine.
Reserve 3 tablespoons of the marinade and whisk in 2 teaspoons extra light olive oil. Cover and refrigerate. This is the dressing for the finished salad.
Add in the chicken thighs to the remaining marinade and toss to coat. Cover and refrigerate 2 to 4 hours or overnight.
TO MAKE THE SALAD:
When you're ready to grill, remove the chicken and reserved dressing from the fridge and let sit 20 minutes to take the chill off. You may need to stir the dressing if oil has solidified.
Meanwhile lightly spray your grill grates with nonstick spray before preheating to 500-550°. During this time, also start to prep the salad ingredients.
Once the grill is hot, place the chicken thighs down on the hot grates. Close the lid and grill 3 to 4 mintues. Watch carefully and adjust grill temp to avoid burning. Turn and repeat until the chicken is no longer pink and fully cooked.
Transfer to a cutting board to rest and cool. Once cool, thinly slice.
In a large mixing bowl, add the sliced cabbages, apple, onion, chopped cilantro and mint, zest and juice of 1 lime. Add in the (coooled) sliced chicken and toss thoroughly with the previously made dressing.
Taste and add a pinch or two of kosher salt if needed.
Serve generous portions on to plates or bowls and top with a tablespoon or so chopped peanuts, extra cilantro leaves and a squeeze (or two) of fresh lime juice.
* To save time making this recipe, I use tubes of fresh previously grated garlic, ginger and lemongrass.