Grilled Chicken Thighs with Carrot and Ginger Salad
Chicken Grilling Recipes Low Calorie Recipes Meat Dishes Salads
Yes, grilled thighs, which save me when I want minimal cooking effort. They are our favorites for quick and simple dinners. Nevertheless, they are not the stars of the plate - the salad is. Usually I make a cabbage salad on the side, but yesterday I chose one of my new favorite salads: carrot and ginger salad. It is wonderful, I could eat a large bowl of this salad every evening. You HAVE to try it! In the background you can also see a portion of rosti, prepared by Radu. Maybe I can convince him to do another demonstration, specially for you, with photos and all his precious tips.
Ingredients
Grilled chicken thighs
boneless chicken thighs (skinless if preferred)
chili flakes, black and green pepper, salt
a little oil
Carrot and ginger salad
300g carrots
20g pickled ginger (in brine)
1/4 teaspoon ginger powder
50g leek (white part)
5 sprigs parsley
1 tablespoon oil
sea salt
Servings: 2
How to prepare grilled chicken thighs with carrot and ginger salad
- Salad: peel the carrots. Grate them (I used the small grater from this food processor). Sprinkle with sea salt and knead for about 30 seconds, until you feel they are moist and slightly softened. While kneading, taste them for salt and add more to taste until the carrots are pleasantly salty. Set aside.
- Cut the leek lengthwise into four, then slice into rounds. Saute the sliced leek in hot oil for about 5 minutes, stirring occasionally. The leek should soften well. Pour the leek over the carrots along with all the hot oil. Mix.
- Add the pickled ginger (finely chopped) and 2 tablespoons of the pickling liquid. Also add the ginger powder. Mix.
- Let the salad rest in the refrigerator for at least 1 hour to let the flavors blend.
- The thighs: I choose the smallest boneless thighs when grilling them. This way they cook faster. Because they are small, I count 2 thighs per person.
- Sprinkle chili flakes, green pepper, ground black pepper, and salt on your work surface. Roll the thighs through this mixture on both sides. Place the thighs on a wide plate and let them sit for 1 hour to come to room temperature.
- Heat a grill pan for 5 minutes on high heat. The grill must be very hot, otherwise the meat will stick! So do not rush.
- Brush the thighs with oil on both sides. Grill the thighs for 3 minutes per side. If they are larger, you can leave them 1 extra minute per side. Do not crowd them in the pan; if necessary, grill them in batches.
- Remove the thighs to a plate and cover with foil.
- Chop the parsley and mix it into the carrot salad.
- Serve the thighs with plenty of carrot salad.
Carrot and ginger salad
Seasoned thighs coming to room temperature
Thighs brushed with oil
Grilling the thighs
