Time: 35 min.
Complexity: easily
Servings: 4

Thai cuisine is characterized by savory, sweet-tart flavors with fruity notes, and to achieve this Asian-inspired flavor in your chicken, combine it with grated ginger, fish sauce, brown sugar, lime zest and juice, and a spicy garlic sauce before grilling. The meat is first simmered over indirect heat, and when almost done, it's seared directly over the coals until crispy and golden brown. A refreshing nectarine salad with mint and crushed peanuts in an Asian dressing makes a delicious accompaniment to this Thai-style chicken. Choose firm nectarines, ideally those with a sweet-and-tart flavor.

Ingredients:

• 8 chicken thighs with skin and bones (about 1 kg)
• 1 teaspoon grated peeled ginger root
• 2 tablespoons fish sauce
• 1 tbsp. l. brown sugar
• 2 tsp finely grated lime zest
• 1.5 tsp hot sauce with garlic
• 2 tablespoons of vegetable oil
• 4 firm nectarines (about 0.7 kg), thinly sliced
• 0.5 cup torn fresh mint
• 1/4 cup salted roasted peanuts, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, fish sauce, ginger root, lime zest, hot sauce, nectarines, Peanut, mint

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Preparation:

Step 1
• Preheat the grill to medium-high and prepare the indirect heat zone: on a charcoal grill, rake all the coals to one side. On a gas grill, turn off half the burners. Combine the chicken with ginger, 1 tablespoon of fish sauce, and 1 teaspoon each of brown sugar, lime zest, lime juice, and hot garlic sauce. Season with salt and pepper to taste.
Step 2
• Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), about 20 minutes. Transfer to direct heat and cook, uncovered, turning occasionally, until the skin is golden brown and crispy, about 5 minutes.
Step 3
• Meanwhile, prepare the dressing.In a large bowl, combine 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lemon juice, and 1/2 teaspoon hot garlic sauce. Stir in the vegetable oil.
Step 4
• Add nectarines, mint, peanuts, and 1/4 teaspoon salt to the bowl with the dressing and toss to combine. Divide the chicken and nectarine salad among plates.

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