Cookwith

Name: Southeast Asian Grilled Chicken Thighs with Pickled Shallots and Fresh Herb Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs; 3 tbsp fish sauce; 2 tbsp soy sauce; 1 tbsp brown sugar; 1 tbsp lime juice (plus wedges for serving); 2 garlic cloves, minced; 1 small shallot, thinly sliced; 1 small red chili, thinly sliced (optional for heat); 1 tbsp vegetable oil; 1/2 cup rice vinegar; 1 tbsp sugar (for pickling); 1/2 tsp salt (for pickling); 1/2 cup fresh cilantro leaves; 1/2 cup fresh mint leaves; 1/2 cup fresh basil leaves (preferably Thai basil); 1 small cucumber, sliced; Cooked jasmine rice, for serving (optional)

Southeast Asian Grilled Chicken Thighs with Pickled Shallots and Fresh Herb Salad

CitrusyCarrot5102

Inspired by the vibrant flavors of Southeast Asia, these grilled chicken thighs are marinated in a punchy blend of fish sauce, soy, and lime, then kissed by the grill for smoky char. Bright pickled shallots add tang and crunch, while a fresh herb salad of cilantro, mint, and basil brings cooling contrast—perfect for hot Utah evenings. Serve atop jasmine rice and finish with a squeeze of lime for a dish that's juicy, bold, and bursting with color and texture.

Ingredients

Instructions

In a bowl, whisk together fish sauce, soy sauce, brown sugar, 1 tbsp lime juice, minced garlic, and vegetable oil.
Add chicken thighs to the marinade, turning to coat well. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
Meanwhile, combine rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small bowl. Stir to dissolve. Add sliced shallot and chili. Let sit at room temperature for at least 20 minutes.
Preheat grill to medium-high heat. Oil grates well.
Remove chicken from marinade, letting excess drip off. Grill chicken, turning occasionally, until charred and cooked through (internal temp 165°F), about 12-16 minutes total depending on thickness.
Let chicken rest 5 minutes, then slice.
Arrange chicken over a bed of jasmine rice (if using). Top with pickled shallots and chili, and scatter fresh herbs and cucumber slices over the top. Serve with extra lime wedges.