Vietnamese Grilled Chicken Thigh Salad

Ingredients

SERVINGS: 4 Serving(s)

For the marinade:

¼ cup Bluegrass Soy Sauce
Juice of 3 limes
2 tablespoons ginger, grated
1 tablespoon toasted sesame oil
2 garlic cloves, crushed
1¼ pounds boneless, skinless chicken thighs

For the dressing:

¼ cup Bluegrass Soy Sauce
2 tablespoons rice wine vinegar
2 teaspoons fish sauce (optional)
2 small jalepenos, seeded and chopped
½ teaspoon Bourbon Smoked Salt
¼ teaspoon Bourbon Smoked Pepper
¼ cup neutral oil, such as canola

For the salad:

1 large cucumber, thinly sliced
2 large carrots, julienned or grated
3-4 radishes, thinly sliced
¼ cup cilantro, chopped
¼ cup mint, chopped
½ teaspoon Bourbon Smoked Sea Salt
¼ teaspoon Bourbon Smoked Pepper
¼ cup roasted, salted peanuts, chopped

Instructions

In a shallow pan, combine all the ingredients for the marinade and whisk well to combine. Add the chicken thighs and turn well to coat. Set aside in the refrigerator to marinate for at least an hour.

Combine all the ingredients for the dressing, except for the oil. Pour the oil in a slow stream and whisk. Set aside.

Light a grill for medium-high heat. Remove the chicken from the marinade. Place the chicken on the grill and grill each side for 5-6 minutes, flipping a few times to prevent burning. Transfer to a cutting board and allow to rest.

In a large bowl, combine all the ingredients for the salad, except the peanuts. Add the dressing a bit at a time and toss. Add more dressing, as needed. Place salad on a serving platter. Slice chicken and add to salad. Garnish with peanuts and serve.