Juicy marinated chicken thighs get a burst of flavour with fresh ginger and soy. Served with a fresh, crunchy salad, this weeknight meal will please everyone
| 1 | Package(400-500 g) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs |
| MARINADE: | |
| 1/3 cup | (80 mL) Chopped, fresh basil |
| 1/3 cup | (80 mL) Chopped fresh cilantro |
| 1 tbsp | (15 mL) Grated ginger root |
| 2 | Cloves garlic, minced |
| 1 tsp | (5 mL) Red chili flakes |
| 2 tbsp | (30 mL) Fish sauce |
| 2 tbsp | (30 mL) soy sauce |
| 2 tbsp | (30 mL) Olive oil |
| 2 tbsp | (30 mL) Brown sugar |
| 1 | Lime, juiced |
| CROUTONS: | |
| 1 | Dempsters® OvenFresh™ Baguette, Roasted Garlic Flavour, unbaked |
| 3 tbsp | (45 mL) Olive oil |
| Salt and pepper to taste | |
| SALAD: | |
| 6 cups | (1.5 L) Spring salad greens |
| 4 | Radishes, sliced |
| 1 | Cucumber, chopped |
| ¼ cup | Ready prepared vinaigrette dressing |
PLACE chicken in a large re-sealable bag.
COMBINE marinade ingredients in a small bowl. Pour over chicken; seal bag and gently massage marinade into meat. Refrigerate at least 2 hours.
PREHEAT oven to 400°F (200°C).
CUT baguette into bite-size pieces and place in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Spread onto a baking sheet and bake in preheated oven for 15 minutes or until crisp and golden brown. Remove and set aside.
PREHEAT BBQ to medium-high heat. Spray grill with non- stick cooking spray. Remove chicken from marinade, place on grill and cook for 6-8 minutes per side or until internal temperature reaches 165°F (74°C).
PLACE greens, radishes, cucumber and croutons in a salad bowl. Drizzle with vinaigrette and toss to mix. Serve salad topped with grilled chicken.
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