Grilled Chicken with Thai-Inspired Spices & Cabbage Slaw

Grilled Chicken with Thai-Inspired Spices & Cabbage Slaw

Serves 4-6

Ingredients
  • 6-7 limes, divided
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon finely chopped lemongrass
  • 4 garlic cloves, minced
  • 1/3 cup tamari
  • 2 tablespoons fish sauce
  • 2 cups unsweetened lite coconut milk
  • 1 head of green cabbage medium, core removed and sliced thin
  • Diamond Kosher salt
  • 6 bone-in chicken thighs
  • 1 bunch cilantro, coarsely chopped and divided
  • For serving: Thai or regular basil, cilantro, lime wedges, Serrano chili, coconut rice, flake salt 

Directions

  1. In a large lidded container, whisk together zest and juice of 3 limes, ginger, lemongrass, garlic, tamari, fish sauce, and coconut milk. After combining ingredients, remove 1/2 cup of marinade to use as dressing for your cabbage slaw.
  2. In a medium mixing bowl, use your hands to massage cabbage with marinade. Add juice of 1 lime and generously season with Kosher salt, to taste. Cover and refrigerate.
  3. Place chicken thighs in the large lidded container holding the remaining marinade. Cover and refrigerate for 2-6 hours.
  4. When you’re ready to cook, turn your grill to medium/high. Sear chicken skin-side down first. While chicken is grilling, transfer marinade to a saucepan and simmer for 20 minutes to reduce sauce for serving. Sear chicken thighs for 3-4 min per side, then finish cooking chicken over indirect heat until internal temp reaches 165 degrees.
  5. While chicken is grilling, check on your slaw. Add ½ of your chopped cilantro, then taste for seasoning, adding additional salt and lime as desired. Add minced serrano of you like a little kick.
  6. Place chicken on a platter with coconut rice, slaw and lime wedges. Pour sauce (made from the reduced marinade) over the chicken and rice. Scatter basil leaves and remaining cilantro over the chicken. 
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