Quick & Easy Thai Grilled Chicken Salad

Easy Thai Chicken Salad

Sometimes even I don’t have a lot of time to prep a delicious, healthy meal…and a little cheating is required. And sometimes, those meals turn out to be freakin’ awesome.

This is one of them.

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1 bottle Sesame Ginger Marinade
  • 1 jar Apricot preserves
  • 1/4 cup dark brown sugar
  • 1 bag Thai (or Asian) salad mix

This recipe couldn’t be much easier…

Easy Thai Chicken Salad

In the morning, mix the bottled marinade, preserves, and brown sugar in a non-reactive bowl, and whisk until smooth.

Add the chicken thighs, turning each to coat evenly.

 Want to help me feed hungry families, teach at-risk & special-needs kids to cook for themselves and their families, and change lives?

Become a patron!

Cover the bowl with plastic wrap and place in the fridge. If you’re home, turn them a couple of times during the day, if not, don’t worry about it.

When  you’re ready to start dinner, remove the chicken from the marinade and allow to rest on the counter for at least 30 minutes to take off the chill.

IMG_6020

Fire up your grill for indirect cooking, and grill the chicken for five minutes, then dip each thigh back in the marinade, flip, and grill another 5 minutes. Repeat until the thighs get firm, then move them over the direct heat to get a little char on them.

Remove from heat and let the thighs set and cool for 10-15 minutes before slicing.

IMG_6021

Mix all of the salad ingredients in a large bowl, divide between four plates, and top each with an even amount of chicken.

Enjoy!

Chef Perry

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>