For the marinade: ¼ cup Bluegrass Soy Sauce Juice of 3 limes 2 tablespoons ginger, grated 1 tablespoon toasted sesame oil 2 garlic cloves, crushed 1¼ pounds boneless, skinless chicken thighs
For the dressing: ¼ cup Bluegrass Soy Sauce 2 tablespoons rice wine vinegar 2 tablespoons fish sauce 2 small jalapeños, seeded and chopped ½ teaspoon Bourbon Smoked Sea Salt ¼ teaspoon Bourbon Smoked Pepper ¼ cup natural oil, such as canola
For the salad: 1 large cucumber, thinly sliced 2 large carrots, julienned or grated 3-4 radishes, thinly sliced ¼ cup cilantro, chopped ¼ cup mint, chopped ¼ cup roasted, salted peanuts, chopped
Make the marinade: In a shallow bowl, whisk together soy sauce, lime juice, ginger, sesame oil, and garlic. Add the chicken thighs and turn well to coat. Refrigerate for at least 1 hour.
Make the dressing: In a medium bowl, whisk together soy sauce, vinegar, fish sauce, jalapeño, salt, and pepper. While whisking, slowly stream in oil until emulsified and thoroughly combined. Set aside.
Make the chicken: Prepare a grill for medium-high heat. Remove chicken from marinade and grill 5 to 6 minutes per side, flipping as needed to prevent burning. Transfer to a cutting board and let rest.
Assemble the salad: In a large bowl, combine cucumber, carrot, radish, cilantro, and mint. Add the dressing, a little bit at a time, tossing to coat between each addition. Transfer salad to a platter. Slice grilled chicken and add to salad. Garnish with peanuts and serve.
