with Nutty Rice and Bright Mango Slaw
Aromatic lemongrass and sweet chilli-kissed grilled chicken thighs are the highlight of this summery grill recipe! Perfectly paired with nutty rice and a bright mango slaw, what else could you ask for?
Allergens
Utensils
Tags
Chicken Thighs
280 g
Basmati Rice
0.75 cup
Mango
1 unit(s)
Garlic, cloves
1 unit(s)
Lime
1 unit(s)
Soy Sauce
1 tbsp
Sweet Chili Sauce
2 tbsp
Peanuts, chopped
28 g
Lemongrass
1 unit(s)
Mini Cucumber
1 unit(s)
Green Onion
1 unit(s)
Butter
1 tbsp
Sugar
1 tsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- While rice cooks, peel, then mince or grate garlic.
- Trim the bottom of lemongrass, then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open. Finely mince lemongrass.
- Thinly slice green onion.
- Pat chicken dry with paper towels.
- Add chicken, garlic, lemongrass, half the soy sauce, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper. Toss to coat.
- Peel, pit, then cut mango into 1/4-inch matchsticks.
- Thinly slice cucumber.
- Zest, then juice lime.
- Add mango, cucumber, half the green onions, half the sweet chili sauce, remaining soy sauce, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Toss to coat. (TIP: If you prefer a sweeter slaw, add more sugar, to taste.)
- Add chicken to the grill. Close lid and grill until cooked through, 3-5 min per side.** (NOTE: Make sure grill is evenly oiled before adding chicken to prevent sticking!)
- Fluff rice with a fork, then stir in lime zest and half the peanuts. Season with salt and pepper, to taste.
- Thinly slice chicken, if desired.
- Divide rice, chicken and mango slaw between plates.
- Spread remaining sweet chili sauce over chicken. Sprinkle with remaining green onions.
- Sprinkle remaining peanuts over slaw.
720
kcal
Calories
26
g
Fat
7
g
Saturated Fat
87
g
Carbohydrate
18
g
Sugar
5
g
Dietary Fiber
39
g
Protein
145
mg
Cholesterol
900
mg
Sodium
0.4
g
Trans Fat
650
mg
Potassium
100
mg
Calcium
4.5
mg
Iron
with Cucumber Salad and Spicy Tahini Sauce
with Wild Rice and Summery Veggies
