Recipe: Vietnamese Grilled Chicken Thigh Salad

Order Bourbon Barrel Foods' Bluegrass Soy Sauce to use in this recipe.

Serves 4
From Matt Jaimie of Bourbon Barrel Foods

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

 Adapted from Eat Your Bourbon Cookbook (2017).