Serves:4
Preparation time:30 minutes
Marinating time:2+ hours
Difficulty:Easy
Ingredients:
- 8 evenly sized boned chicken thighs, trimmed off bone fragments and excess fat
Salsa salad:
- 2 cloves garlic, crushed or grated
- 1 tbsp. Chang's Gluten Free Tamari Light Soy Sauce
- 2 tbsp. Chang's Original Oyster Sauce
- 1 medium red chilli, seeds discarded, very finely chopped
- ¼ cup lemon juice
- ½ tsp. freshly ground black pepper
- 1 tsp. honey
Marinade:
- 1 cup flat coriander leaves, very roughly chopped
- 2 medium ripe tomatoes, seeds discarded, cut into a 1cm dice
- 1 medium red capsicum, cut into a 1 cm diced
- 2 spring onions, sliced
- Kernels from 1 ear of corn that has been boiled and cooled
- 1 Lebanese cucumber, seeds discarded and diced
- ½ - 1 medium red chilli, seeds discarded, very finely diced
- 2 tbsp. red wine vinegar
- 1 tbsp. extra virgin olive oil
- 1 tsp. Chang's Gluten Free Tamari Light Soy Sauce
Method:
- Mix the marinade ingredients in a non-metallic bowl and add chicken, folding through the mixture to coat thoroughly. Cover and refrigerate for 2-4 hours.
- Bring back to room temperature before cooking on your char grill over medium-high heat, until the outside is scorched and the juices run clear not rosy.
- Mix the oil, vinegar and Chang’s Soy Sauce for the salsa salad and season with sea salt and black pepper.
- Fold through all the other ingredients and serve a big spoonful alongside a couple of chicken thighs that you have sprinkled with sea salt.
