Thai Grilled Chicken Thighs

Name: Thai Grilled Chicken Thighs with Tomato Salad
Active Time – 25 minutes, Total Time – 1 hour (Makes 6 servings)
APRONS ADVICE
Complete your meal with steamed vegetables, brown rice, and fresh fruit for dessert.
Any leftover tomatoes and dressing would make a great sauce for cooked fish or shrimp.
MEAL SHOPPING LIST
Meat
2 lb boneless, skinless chicken thighs
Produce
8 tablespoons fresh basil
8 tablespoons fresh cilantro
2 tablespoons minced garlic
2 tablespoons fresh ginger root
6 medium tomatoes
Dry Grocery
2 tablespoons sriracha sauce
2 tablespoons fish sauce (or clam juice)
From Your Pantry
3 tablespoons reduced-sodium soy sauce
3 tablespoons olive oil
3 tablespoons brown sugar
Large zip-top bag
Cooking spray
COOKING SEQUENCE
Prepare chicken and begin to marinate (5 minutes)
Prepare tomatoes and complete chicken; serve (55 minutes)

 

Recipe: Thai Grilled Chicken Thighs with Tomato Salad
Active Time – 25 minutes, Total Time – 1 hour (Makes 6 servings)
Ingredients:
8 tablespoons fresh basil, coarsely chopped, divided
8 tablespoons fresh cilantro, coarsely chopped, divided
2 tablespoons fresh ginger root, finely grated
3 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
3 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons sriracha sauce
2 tablespoons fish sauce (or clam juice)
Large zip-top bag
2 lb boneless, skinless chicken thighs
6 medium tomatoes, coarsely chopped
Cooking spray
Steps:
1. Chop basil and cilantro; peel and grate ginger. Combine 6 tablespoons basil, 6 tablespoons cilantro, ginger, brown sugar, soy sauce,
olive oil, garlic, sriracha, and fish sauce until blended. Reserve one-half of marinade.
2. Place other half of the marinade in zip-top bag; add chicken and knead to coat. Let stand 30 minutes (or overnight) to marinate.
3. Preheat grill. Chop tomatoes and toss to coat with reserved marinade.
3. Coat chicken with spray; grill 6–8 minutes on each side or until grill-marked and 165°F. Sprinkle with remaining 2 tablespoons each
basil and cilantro before serving. Serve with tomato salad.
CALORIES (per 1/6 recipe) 310kcal; FAT 16g; SAT FAT 3.5g; TRANS FAT 0g; CHOL

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