These thighs are best if marinated for a few hours—up to 12 in the refrigerator. The amount of sambal oelek or chili paste can be customized depending on your desired spice level—1 Tbsp for not spicy and 4 Tbsp for more of a kick.
Ingredients
Chicken and Marinade
10-12boneless, skinless, chicken thighs rinsed, with excess fat removed
1/2ctoasted sesame oil
1/2choney
2clovesgarlic, finely grated
2large limes, juiced and zested
3Tbspfish sauce
1-4Tbspsambal oelek chili paste, or other
Salt to taste
Vegetables
2-3carrots, julienned
6baby bell peppers, julienned
1/2English cucumber, cut into bite-sized pieces
3csteamed or roasted broccoli, (don't serve raw)
Mint to serve
Instructions
Place chicken thighs in a large bowl or Ziploc bag. Set aside.
Combine all the ingredients for the marinade: sesame oil, honey, garlic, lime, fish sauce, chili paste, and any additional salt to taste. Stir until smooth and well combined. Reserve 1/3 cup of the marinade for serving, then transfer the remaining amount to the chicken thighs and mix, using your hands or a spoon to evenly coat the meat. Allow thighs to marinate for a few hours on the counter before grilling, or overnight in the refrigerator.
Preheat grill to medium-high heat when you’re ready to cook the chicken. Remove the thighs from the marinade and scrape off excess liquid. Spray with nonstick spray (this will also help with grill marks) and place on the grill. Grill each side for 6-7 minutes, then remove from the heat and allow to rest for 10 minutes. Cut into strips.
Arrange the chicken, broccoli, carrots, peppers, cucumbers, and remaining sauce on a platter. Garnish with mint and serve hot with brown rice.