Grilled Thai Chicken Thighs with Spicy Broccoli Slaw
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.
Photo: Annabelle Breakey; Styling: Randy Mon
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
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.
Mix remaining 1 tbsp. soy sauce, the rice vinegar, oil, mirin, ginger, and chile. Toss with broccoli slaw and green onions.
Grill chicken, basting with marinade and turning once, until cooked, about 10 minutes. Serve chicken over slaw.
*Find in the Asian-food aisle.
Servings Serves 6
- Amount Per Serving
- Calories 316Calories from Fat 44
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 2.8g14%
- Cholesterol 126mg42%
- Sodium 1029mg43%
- Total Carbohydrate 11g4%
- Dietary Fiber 1.9g8%
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.