Ingredients
For the marinade
- 1/4 cup Bluegrass Soy Sauce
- 3 limes juiced
- 2 tbsp ginger grated
- 1 tbsp toasted sesame oil
- 2 garlic cloves crushed
For the dressing
- 1/4 cup Bluegrass Soy Sauce
- 2 tbsp rice wine vinegar
- 2 tbsp fish sauce optional
- 2 small jalapeños seeded and chopped
- 1/2 tsp Bourbon Smoked Sea Salt
- 1/4 tsp Bourbon Smoked Pepper
- 1/4 cup extra virgin olive oil
For the salad
- 1 1/4 lbs boneless, skinless chicken thighs
- 1 lg cucumber thinly sliced
- 2 lg carrots julianned or grated
- 3-4 radishes sliced thin
- 1/4 cup cilantro chopped
- 1/4 cup mint chopped
- 1/4 cup roasted, salted peanuts chopped
Instructions
Marinate method
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In a shallow pan, combine all the ingredients for the marinade and whisk well to combine.
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Add the chicken thighs and turn well to coat.
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Set aside in the refrigerator to marinate for at least an hour.
Salad dressing method
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Combine all the ingredients for the dressing, except for the oil.
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Pour the oil in a slow stream and whisk. Set aside.
Chicken cooking method
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Light a grill for medium-high heat.
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Remove the chicken from the marinade.
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Place the chicken on the grill and grill each side for 5-6 minutes, flipping a few times to prevent burning.
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Transfer to a cutting board and allow to rest.
Salad dressing method
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In a large bowl, combine all the ingredients for the salad, except the peanuts.
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Add the dressing a bit at a time and toss.
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Add more dressing, as needed.
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Place salad on a serving platter.
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Slice rested chicken and add to salad.
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Garnish with peanuts and serve.