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Grilled Thai Chicken Thighs with Spicy Broccoli Slaw





Yields
Serves 6



Total Time
30 mins

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.

 

This recipe, and others like it, can be found in the article “The Only Grilling Recipes You’ll Need for Summer (and Beyond).”

Grilled Thai Chicken Thighs with Spicy Broccoli Slaw




Annabelle Breakey
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories316
% Daily Value *
Total Fat 15.3g20%

Saturated Fat 2.8g14%
Cholesterol 126mg42%
Sodium 1029mg45%
Total Carbohydrate 11g4%

Dietary Fiber 1.9g7%
Protein 32g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.