Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 6
AuthorKelly Snowden

If you can't find packaged broccoli slaw, whirl broccoli stems in a food processor, using the grater attachment. Throw in a carrot and some red cabbage if you like.

How to Make It

Step 1
1

Heat grill to high (450° to 550°). Mix fish sauce, sherry vinegar, 2 tbsp. soy sauce, the brown sugar, garlic, and lemongrass; add chicken and toss to coat.

Step 2
2

Mix remaining 1 tbsp. soy sauce, the rice vinegar, oil, mirin, ginger, and chile. Toss with broccoli slaw and green onions.

Step 3
3

Grill chicken, basting with marinade and turning once, until cooked, about 10 minutes. Serve chicken over slaw.

Step 4
4

*Find in the Asian-food aisle.

Ingredients

 2 tablespoons Thai or Vietnamese fish sauce*
 2 tablespoons sherry vinegar
 3 tablespoons reduced-sodium soy sauce, divided
 1 tablespoon brown sugar
 2 garlic cloves, minced
 2 stalks fresh lemongrass, white parts only, minced
 2 pounds boned, skinned chicken thighs
 2 tablespoons seasoned rice vinegar
 1/4 cup vegetable oil
 2 teaspoons mirin
 2 tablespoons minced fresh ginger
 1 serrano chile, minced
 12 ounces broccoli slaw
 2 green onions, trimmed and thinly sliced

Directions

Step 1
1

Heat grill to high (450° to 550°). Mix fish sauce, sherry vinegar, 2 tbsp. soy sauce, the brown sugar, garlic, and lemongrass; add chicken and toss to coat.

Step 2
2

Mix remaining 1 tbsp. soy sauce, the rice vinegar, oil, mirin, ginger, and chile. Toss with broccoli slaw and green onions.

Step 3
3

Grill chicken, basting with marinade and turning once, until cooked, about 10 minutes. Serve chicken over slaw.

Step 4
4

*Find in the Asian-food aisle.

Grilled Thai Chicken Thighs with Spicy Broccoli Slaw