Thai Chicken With Cucumber Salad Recipe

Cooking Directions

• STEP 1.In a bowl, mix together fish sauce, lime juice, sugar, garlic, and chili flakes to make the marinade.
• STEP 2.Add chicken thighs to the marinade and let them marinate for at least 30 minutes.
• STEP 3.Preheat a grill or grill pan over medium-high heat.
• STEP 4.Grill the chicken thighs for 5-6 minutes per side, or until cooked through.
• STEP 5.While the chicken is grilling, prepare the cucumber salad by combining sliced cucumbers, red onions, and cilantro in a bowl.
• STEP 6.In a separate bowl, whisk together lime juice, fish sauce, sugar, and chili flakes to make the dressing.
• STEP 7.Pour the dressing over the cucumber salad and toss to combine.
• STEP 8.Serve the grilled Thai chicken with the cucumber salad.

Cooking Tips

• You can use chicken breasts instead of thighs if preferred.
• For extra flavor, grill the chicken over charcoal or wood chips.
• Adjust the amount of chili flakes according to your spice preference.

Storage and Serving

• Leftover Thai chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the chicken and cucumber salad chilled or at room temperature.