Grilled chicken thighs with Thai salad


  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 lb boneless, skinless chicken thighs, cut into slices
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sesame oil
  • 1 scallion, chopped
  • 2 cups basil leaves
  • 6 cups arugula
  • 1 cucumber cut into slices
  • 1 pint cherry tomatoes
  • 1/3 cup cilantro leaves
  • 1 shallot, sliced


  1. Combine 1 tablespoon of fish sauce, soy sauce and 2 teaspoons of sugar in a large bowl. Add chicken, stir to coat; set aside.
  2. In a small bowl make the dressing by combining 1 tablespoon of fish sauce, sesame oil, garlic, lime juice, and scallions. Add a little salt if necessary.
  3. In a large salad bowl or plate combine basil, arugula, cucumbers, tomatoes, cilantro and shallots.
  4. Heat oil in a grill pan or skillet over medium heat. Add the chicken; cook until no longer pink. Discard the marinade.
  5. Serve chicken over salad with dressing.


There are no reviews yet.

Be the first to review “Grilled chicken thighs with Thai salad”