Sticky Chicken Thighs
This recipe combines tender grilled chicken thighs with a vibrant and refreshing salad, making for a balanced and flavorful meal. The marinade of honey and soy sauce infuses the chicken with a sweet and savory taste, which complements the freshness of the crunchy bean sprouts, shredded cabbage, and zesty mint in the salad. Tossed together and served alongside steamed rice, this dish offers a satisfying blend of textures and flavors that will leave you feeling nourished and satisfied.
— Constant Cookbook
Ingredients
- 1 tbsp honey
- 2 tsp soy sauce
- 4 boneless chicken thighs
- steamed rice to serve
- For the salad:
- large handful of bean sprouts
- 1/4 chinese leaf or white cabbage, shredded
- 1 small carrot, shredded or grated
- 2 sprigs mint, leaves chopped
- 1 red chili, finely sliced
- 1 tbsp sweet chili sauce
- 1 lime, juiced
Instructions
- To make the salad, put the bean sprouts into a bowl and pour over some boiling water, then drain well.
- Put the bean sprouts and all the other salad ingredients into a bowl and toss together.
- Combine the honey and soy sauce and rub into the chicken. Heat the grill and cook the chicken on each side until the chicken is cooked through (about 15 minutes in total).
- Serve with the salad and rice.
Yield
Serves 2
Comments
No comments found.