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Grilled Thai Chicken Thighs with Grilled Cabbage Salad

Posted by Ryan Shannon on

Fire up the grill, add a dose of some heat, crack open a IPA or a chilled bottle of Gewurztraminer and you'll have a stellar meal ahead of you this weekend using some of your fresh Harvest Box goodies. 

Thai Grilled Chicken Thighs

Ingredients

  • 8 Chicken Thighs, bone-in, skin-on
  • 1cup Basil, fresh, chopped
  • 1cup Cilantro, fresh, chopped
  • 1 Tablespoon Ginger, minced
  • 1 Tablespoon Garlic, minced
  • 1 Green Chili, minced
  • 1 1Tablespoons Soy Sauce   
  • 1 12  Tablespoons Fish Sauce
  • 1 12 Tablespoons Olive Oil
  • 1 1Tablespoons Brown Sugar

Instructions

  1. Combine all ingredients except chicken in a bowl.
  2. Mix thoroughly.
  3. Add chicken and leave to marinate at least one hour, preferably longer.
  4. Grill chicken on the BBQ,  until golden brown and cooked through.

Grilled Cabbage Wedges with Spicy Lime Dressing

Ingredients

  • 1/4 cup lime juice (from about 3 limes)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon fish sauce (optional — leave out for a vegetarian or vegan dish)
  • 2 cloves garlic, roughly chopped
  • 1/4 cup cilantro leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon sugar
  • Lime wedges, to serve
  • 1 head green cabbage
  • Olive or Coconut oil

Instructions

  1. Heat a gas or charcoal grill. Whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne, and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside.
  2. Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with Olive or Coconut oil.
  3. Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.
  4. Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediately, with wedges of lime to garnish.

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