Thai Grilled Chicken Nam Tok Salad

Ingredients

• 450 g Boneless, skinless chicken thighs (Trimmed; chicken breast may be substituted.)
• 2 tbsp Fish sauce
• 3 tbsp Lime juice (Use freshly squeezed juice.)
• 1 tsp Palm sugar (Brown sugar may be substituted.)
• 1 tsp Dried red chili flakes (Adjust to taste.)
• 2 tbsp Glutinous rice (For making toasted rice powder.)
• 1 Shallot (Thinly sliced.)
• 2 cloves Garlic (Minced; used in the chicken marinade.)
• 1 Lemongrass (Tender inner stalk, finely minced; used in the marinade.)
• 0.5 cup Fresh mint leaves (Loosely packed.)
• 0.5 cup Fresh cilantro (Coarsely chopped.)
• 2 Green onions (Thinly sliced.)
• 1 tbsp Neutral cooking oil (For grilling or oiling the grill.)
• Salt (To taste; fish sauce is already salty.)

Steps

1. 1

   Combine the minced garlic, minced lemongrass, 1 tablespoon of the fish sauce, and 1 tablespoon of the lime juice in a bowl. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 15 minutes, or up to 2 hours.

2. 2

   While the chicken marinates, place the glutinous rice in a dry skillet over medium-low heat. Toast, stirring frequently, for about 5–8 minutes, until golden brown and fragrant. Cool briefly, then grind or crush it into a coarse powder.

3. 3

   Preheat a grill or grill pan to medium-high heat, about 400°F/200°C. Lightly oil the grates or pan.

4. 4

   Remove the chicken from the marinade and grill for about 5–7 minutes per side, depending on thickness, until well browned and the thickest part reaches 165°F/74°C. Transfer to a plate and rest for 5 minutes.

5. 5

   In a large bowl, whisk together the remaining fish sauce, remaining lime juice, palm sugar, and chili flakes until the sugar dissolves. Taste and adjust the balance of salty, sour, sweet, and spicy flavors.

6. 6

   Slice the rested grilled chicken into bite-size pieces and add it to the dressing. Toss gently so the chicken is evenly coated.

7. 7

   Add the sliced shallot, mint, cilantro, green onions, and toasted rice powder. Toss just until the herbs are distributed and still look fresh.

8. 8

   Serve immediately with steamed sticky rice or jasmine rice and extra lime wedges, if desired.

Notes

The provided description contains only the dish name and hashtags; it does not include ingredient quantities or steps. The quantities and method are therefore estimated from a conventional Thai nam tok gai yang preparation. Serve promptly after adding the herbs so they remain fresh.

Nutrition per serving

• main
• salad
• grilled
• Thai
• spicy
• high-protein
• dairy-free
• gluten-free