One of my favorite ways to grill chicken thighs is with a spicy Asian marinade. There are usually leftovers and they make a killer chicken salad.
Spicy Asian Marinade
- fish sauce
- lemon juice
- palm sugar (or brown sugar)
- bird's eye chilies
- cilantro
- red curry paste
(I haven't put measurements because it will depend on how much meat you are marinating. I usually go by taste and/or what I have on hand anyways.)
Let the meat sit in the marinade for at least four hours, up to 24 hours. then grill.
Noodles
I found some fresh "Shanghai" noodles from the Asian Market. I don't know what makes them "Shanghai" versus any other city, but whatever. I sauced them with a combination of:
- hoisin sauce
- sesame oil
- sriracha hot chili sauce
- peanut butter
- cornstarch and water to thicken
In general I like to make, what a friend of ours calls, a super salad. Load everything and anything into the bowl; fruit, nuts, seeds, and maybe even some lettuce. And this was no exception. Many faves; sprout mix, peas, cukes, my *proprietary* seed mix, lettuce and shredded carrots. Fresh basil, Crispy red peppers and sweet, juicy mangoes rounded out the rainbow of colors. What a taste sensation!
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