Hi Guys!
Finally, the Thai Grilled Chicken Salad recipe is here!!
Since I shared on Instagram, you guys wanted this recipe SO BAD!! I hurried myself up and sharing today so you can make it for this weekend or anytime next week!!
Actually what I had in Thailand was Moo Nam Tok, which is Thai Grilled Pork Salad. It was mouth watering delicious, I can eat that salad -no kidding- everyday.
Last 4th of July, I really wanted to make Thai grilled pork salad but didn’t have pork but chicken.
So I was like..
🤔
hmmm…
why not.
I will make with chicken.
🐔
And you can guess the rest of the story.
It turned out SO-GOOD and I shared on my Instagram and Facebook -of course- all of you wanted the recipe, so here it is!
This Thai grilled chicken salad is AMAZINGLY easy to make but packed with authentic flavors that I had in Thailand.
Really.
You don’t need to go Thailand to taste this salad, it is dang near identical.
Combine boneless skinless chicken thighs, oyster sauce, chopped garlic, white pepper and vegetable oil in a mixing bowl or a plastic air tight bag. Marinate chicken at least 1 hour to overnight.
Add fish sauce, palm sugar, tamarind paste and lime juice in a measuring cup or a glass jar. Whisk until it’s well combined. You can use honey or pure maple syrup instead palm sugar.
Taste the dressing if it’s perfect to your taste. Add more fish sauce for saltiness, sweetness for palm sugar and sourness for lime juice to your taste. Add freshly chopped Thai chili, if you want super spicy! Set aside.
You can keep this dressing in a refrigerator for 7 days.
Grill the chicken for 4 to 5 minutes each side or until nicely charred outside and juicy yet fully cooked inside. Let it rest for 3 to 5 minutes then cut into bite sizes.
Now, if you are serving the whole thing at once, in a large mixing bowl, add all the vegetables for the salad, which is cilantro, mint leaves, shallot, cucumber and green onions.
Then goes grilled chicken, chili flakes and roasted rice powder.
You can buy roasted rice powder from local Asian grocery stores or online. Also you can make roasted rice powder at home! Super duper easy!
Add 1/4 cup to 1/2 cup uncooked (raw and dry) jasmine rice or sticky rice in a dry pan.
Roast them until evenly golden brown over medium to medium low heat for 12 to15 minutes. Grind by using a set of pestle and mortar.
You can make more than you need and keep it in a airtight container so it’s always there when you’re ready to use!
Drizzle the dressing and the juice from the plate where grilled chicken was resting. It’s all flavor!!
https://photos.smugmug.com/Thai-Grilled-Chicken-Salad/i-7Pbd8j9/0/aeb9181a/S/Screen%20Shot%202018-07-19%20at%2012.55.48%20PM-S.png
Toss away until well combined.
Garnish with some more roasted rice powder. Serve with any side dishes you’d like to enjoy. I love just digging in to the salad with ice cold beer, but sticky rice or warm cooked jasmine rice will go amazingly with the salad too!
You can also keep the ingredients – the grilled chicken, the dressing and the veggies -separately and enjoy anytime you’re ready! Enjoy!
- 6 chicken thighs, bone-less and skin-less
- 3 Tbsp oyster sauce
- 6 cloves garlic, chopped (approximately 1½ Tbsp)
- ½ tsp white pepper
- 2 Tbsp vegetable oil
- 4 Tbsp fish sauce
- 3 Tbsp palm sugar, honey or pure maple syrup
- 1 tsp tamarind paste
- 2 limes, plus more to taste
- A bunch cilantro, roughly chopped
- A bunch mint, leaves picked
- 2 shallots, sliced
- 4 green onions ¼-inch chopped
- ½ English cucumber, half-moon sliced
- 1½ to 3 Tbsp Thai chili flakes
- 2 Tbsp roasted rice powder (See note)
- Combine all the ingredients for the chicken marinade in a mixing bowl or a plastic air tight bag. Marinate chicken at least 1 hour to overnight.
- Add all ingredients for the dressing in a measuring cup or a glass jar. Whisk until it’s well combined. Taste the dressing if it’s perfect to your taste. Add more fish sauce for saltiness, sweetness for palm sugar and sourness for lime juice to your taste. Add freshly chopped Thai chili, if you want super spicy! Set aside. You can keep this dressing in a refrigerator for 7 days.
- Grill the chicken for 4 to 5 minutes each side or until nicely charred outside and juicy yet fully cooked inside. Let it rest for 3 to 5 minutes then cut into bite sizes.
- Now, if you are serving the whole thing at once, in a large mixing bowl, add all the vegetables for the salad, grilled chicken, chili flakes and roasted rice powder. Drizzle the dressing and the juice from the plate where grilled chicken was resting. It's all flavor!! Toss away until well combined.
- Garnish with some more roasted rice powder. Serve with any side dishes you’d like to enjoy. I love just digging in to the salad with ice cold beer, but sticky rice or warm cooked jasmine rice will go amazingly with the salad too!
- You can also keep the ingredients - the grilled chicken, the dressing and the veggies -separately and enjoy anytime you’re ready!
1 comment
I had this multiple times last summer when it was too hot to really cook and I just wanted to let you know how much I absolutely love this recipe! It’s the best! I crave it often and can’t wait until I finally get around to making it again 🙂 Thanks!