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