Ginger-Lime Grilled Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 36 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 216 milligrams
- Sodium
- 1041 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 4 grams
- Protein
- 43 grams
- Sugar
- 17 grams
- Total: 35 min
- Active: 25 min
Ingredients
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 teaspoon grated peeled fresh ginger
2 tablespoons fish sauce
1 tablespoon packed light brown sugar
2 teaspoons finely grated lime zest, plus 1 tablespoon lime juice
1 1/2 teaspoons chili-garlic sauce
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
4 firm nectarines (about 1 1/2 pounds), thinly sliced
1/2 cup torn fresh mint
1/4 cup salted roasted peanuts, chopped
Directions
- Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes.
- Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil.
- Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates.