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||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|
|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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