- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 10 mins
- Serves
- 3 meals for 4 people
Ingredients
- 24
- boneless, skinless chicken thighs
- Marinade
- 1 tbsp.
- olive oil
- 15 ml
- 1/4 cup
- honey or maple syrup
- 60 ml
- Juice and zest from 4 limes
- 3 tbsp.
- soya sauce
- 45 ml
- 3
- garlic cloves, minced
- 1 tbsp.
- ground coriander
- 15 ml
- 3 tbsp.
- hot sauce (Sambal Oelek or Sriracha)
- 45 ml
- Salt and pepper
Preparation
- Step 1
- Marinade: In a bowl, combine all the ingredients. Place the chicken in the bowl and toss, ensuring it is thoroughly coated. Let marinate in the fridge 3 to 12 hours.
- Step 2
- BBQ: Preheat the BBQ to medium-high heat. Set the heat to low on one side. Grill the chicken thighs over indirect heat for approximately 10 minutes, turning them until golden and cooked through. Let cool, slice, and refrigerate until ready to prepare your meals. Cooked chicken can keep in the fridge for 3 days and in the freezer for 3 months.
- Step 3
- Use the chicken thighs to make three dinners: chicken enchiladas, chicken fried rice, and Asian chicken salad.
Variation
Enchiladas
Top tortillas with chicken, salsa, and mashed black beans. Add a few cilantro leaves, to taste. Roll up and place in a baking dish. Cover with salsa and shredded cheese. Cook in the oven until cheese is melted. Serve with sour cream.
Fried rice
In a pan, sweat out one minced onion, one minced garlic clove, one diced celery stalk, one diced carrot, and approximately 15 ml (1 tbsp.) ginger. Add 500 ml (2 cups) cooked rice and the chicken. Let the rice turn slightly golden before stirring.
In a bowl, combine 60 ml (1/4 cup) soya sauce, 30 ml (2 tbsp.) honey or maple syrup, the juice and zest from 2 limes, and 2 beaten eggs. Add the mixture to the pan and stir until eggs are cooked. Garnish with green onions.
Asian salad
Make a vinaigrette by combining 45 ml (3 tbsp.) tahini, the juice and zest from 1 lemon, 30 ml (2 tbsp.) honey or maple syrup, 10 ml (2 tsp.) minced ginger, 10 ml (2 tsp.) Dijon mustard, and 5 ml (1 tsp.) hot sauce, and whisk in 125 ml (1/2 cup) vegetable oil. Drizzle over lettuce, julienned peppers, chicken, chopped sugar-snap peas, chopped purple cabbage, chopped green onions, and fresh mint and cilantro. Top with fried noodles, cashews, or pumpkin seeds, to taste.
