Grilled Chicken Thighs with Crisp Salad and Oven Fresh Croutons

Grilled Chicken Thighs with Crisp Salad and Oven Fresh Croutons
  • Prep Time: 25
  • Total Time: 55
  • Servings: 4.0

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About this Recipe

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
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
1 Dempsters® OvenFresh™ Baguette, Roasted Garlic Flavour, unbaked
3 tbsp (45 mL) Olive oil
Salt and pepper to taste
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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