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This is one of those really deceiving recipes.
Kind of like the item of clothing you see in the store and swear it will look awful on you: but try it on, and voila! A perfect fit. A match made in heaven.
How can so few ingredients yield anything special? Trust me on this one, this IS a special dish. It is easy to throw together, and creates a pretty fabulous dinner!
Andrea Nguyen
If you are not accustomed to fish sauce, or think you will hate, try again! Fish sauce is the salt in many Asian cuisines. I am a very finicky fish eater…any sort of fish taste and I head for the hills, really. Even as far as my taste buds have come from my picky beginnings. Fish sauce even smells funkilicious, but once in your food and cooked, it makes dishes truly sing. If you have ever eaten Thai or Vietnamese food, you can bet you have had fish sauce.
Ingredients:
- 2 pounds boneless skinless chicken thighs, or if you prefer, with skin (lean cuts of meat will not work overly well with this dish)
Marinade:
- 1/4 teaspoon honey
- 1/2 teaspoon salt
- 1 1/2 teaspoons black pepper
- 2 tablespoon fish sauce
- 2 tablespoon fresh lime juice
- 4 tablespoons light olive oil
Dipping Sauce : (adjust to personal preferences, this is enough for 1-2 people):
- 1 teaspoon kosher salt
- 2 teaspoons black pepper
- 4 tablespoons lime juice
- 1 serrano chile, sliced (w/ the seeds will be more spicy, without less so)
Method:
- Mix all marinade ingredients together. Add in chicken and marinate for at least 3 hours, I usually put it together in the morning or at lunchtime.
- Preheat grill to hot. Add chicken, then turn down temp to med-high. You want the meat to be seared.
- When the cooked part of the chicken starts to creep up the sides, flip and grill the other side for an additional couple of minutes.
- Remove from grill and let the meat rest a couple of minutes. Slice and serve with sticky rice and dipping sauce!
This recipe was shared on Monday Mania, Melt in Your Mouth Monday, Make Your Own Monday, Made from Scratch Monday, Tasty Tuesday, Fat Tuesday, Slightly Indulgent Tuesday,Gluten Free Wednesday, What’s Cooking Wednesday, Kids in the Kitchen, Whole Foods Wednesdays, This Chick Cooks, Traditional Tuesdays, Real Food Wednesdays, Cast Party Wednesday, Frugal Days Sustainable Ways,Hearth & Soul, Thriving on Thursdays, Full Plate Thursday, Pennywise Platter, Fresh Bites Friday, Fight Back Friday, GAPS Friendly Fridays, Foodie Fridays, Friday Foodie Fight, Friday Foodie Fix,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
will i still taste the serrano if I seed it? how hot are they?
yes you will…but as with all peppers, some can be fiery, others more mellow, even if they are the same variety. I've never had a problem with the seeds myself, but I do like spicy things! And you don;t have to eat the peppers/seeds if it is too much for you.
I made this dish with chicken breasts b/c it's what I had in the freezer AND wouldn't recommend it. I think the thighs would offer more flavor…fyi!
not surprised…..I'd thought about it, but chicken breasts do not lend themselves to charring, they dry out too quickly! Thanks for letting everyone know for sure! As with any recipe that has very few simple ingredients, each ingredient pays an even larger roll in the finished product.
Yum! I pinned this one for this summer.
I CANNOT WAIT to try this!!! Pinning!! Thanks for sharing
Tessa, I have purposefully stayed away from chicken for awhile, just because it seemed like that was all we were eating. This recipe has encouraged me to stop and pick up a pack of thighs and prepare this for dinner one night. Our daughter is not fond of ‘hot’ or ‘spicy’ foods, so I will probably have to cut back in that area. Thanks for sharing this week!
you are a diva indeed! thanks for linking with KiK
This chicken would be delicious, Tessa. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Mmmm…I love this recipe! My husband is Vietnamese so we eat a lot of the traditional foods here. I like how you educate everyone about fish sauce…it really does make the food “sing.” Thanks for sharing!
Fish sauce is so misunderstood in our culture! I love traditional Vietnamese food too Michelle, a total weakness of mine!
I cook a lot with fish sauce and anchovy paste it really heightens flavor. Thanks for sharing this on foodie friday and I will pin it too.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts!
This flavor combo looks really good. Thanks for sharing with GAPS Friendly Fridays! A reminder for GAPSters: Choose the honey, not the sugar!
I love the simplicity of this Tessa. Beautiful flavors are allowed to shine through. You’re right that fish sauce smells really funky but it imparts such great flavor.
This is a very nice chicken dish. Would you be happy to link it in to my Chicken Edition of Food on Friday? This is the link . I found you via Melt in Your Mouth Monday.
This looks MARVELOUS! Think I’ll do it with drumsticks and and thighs. Thanks so much.
How can I make this recipe on the stove or in the oven? I don’t have a grill. Thanks!