Thai Style Chicken and Mango Slaw
It was nice enough to grill here in Minnesota today, so grill we did. Big shocker that we had chicken for dinner. Now, grilled chicken is pretty tricky to get right in my book, and I honestly think dark meat is best in this scenario. You can cook it longer (which is what a food safety germaphobe freak like me wants you to do) and it still stays nice and moist. This recipe originally called for chicken legs, but I have issues with that, so decided to go for the boneless skinless thighs, and it was a good call. Use whatever chicken part you like best. The recipe really implores you to roast the chicken in the oven, but it grilled up beautifully. Isn't it nice to have options? The slaw is fresh and slightly different than your usual cabbage based salad. Delicious and crunchy, tart, sweet, and divine. I'll be making the slaw often this summer.
Thai Style Chicken and Mango Slaw
-adapted from smittenkitchen.com
Chicken:
-5 garlic cloves, coarsely chopped
-1/4 cup chopped cilantro
-1/4 cup Asian fish sauce (whatever you do, don't smell it. Just trust me that it is really good. But don't smell it or you might want to vomit)
-1/4 cup vegetable oil
-1/4 cup hoisin sauce
-1 1/2 teaspoons ground coriander
-1 teaspoon kosher salt
-1 teaspoon freshly ground black or white pepper
-2-3 lbs boneless skinless chicken thighs or breasts
Thai sweet chili sauce and soy sauce, for dipping if desired (I honestly don't think it needs it)
Combine the garlic, cilantro, fish sauce, vegetable oil, hoisin sauce, coriander, kosher salt and pepper in a blender until smooth. Arrange the pieces of chicken in a large, shallow glass or ceramic dish. Pour the marinade over the chicken and turn to coat the pieces thoroughly. Cover and refrigerate for several hours, or overnight.
Now, if you want to grill it, grill it. Discard the marinade of course.
If you want to roast it, cover the pan with foil and bake at 450 degrees for about 25 minutes. Uncover and continue to bake until chicken is done and crisp on the outside(5-10 more minutes).
Mango Slaw
-2 mangoes, peeled, pitted and julienned
-1 lb cabbage sliced thinly (she called for Napa but I used regular green cabbage and we lived)
-1 red pepper, julienned
1/2 red onion, thinly sliced
-6 tablespoons of fresh lime juice, from about two limes
-1/4 cup rice vinegar
-2 tablespoons oil of your choice
-1/2 teaspoon salt
-1/4 teaspoon red pepper flakes, or to taste
-1/4 cup thinly sliced fresh mint leaves
-1/4 cup toasted cashews, coarsely chopped
Toss mangoes, cabbage, pepper and onion in a large bowl. Whisk lime juice, vinegar, oil, salt and red pepper in a smaller bowl and pour over slaw (don't use all of it, you won't need it. I bet I only used half). You can either serve this immediately or toss an hour before serving. Just before serving, toss with mint leaves and sprinkle with cashews. But guess what? I left the whole thing in the fridge overnight and ate the leftovers for lunch and it was still great. I topped it with leftover chicken that I cut up and had myself a little salad.