Grilled Thai Chicken Thighs with Spicy Broccoli Slaw
Photo: Annabelle Breakey; Styling: Randy Mon
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.
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