4 - 6
1⁄3 cup
1 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
chicken thighs
soy sauce
sesame oil
honey
fish sauce
grated ginger
dry roasted sesame
seeds
finely chopped chili
Toss all the ingredients in a bag or bowl and
refrigerate for a minimum of 4 hours.
Remove, pat dry with a paper towel, season, grill
on medium/high heat for 4 to 5 minutes per side.
Garnish with finely chopped chili and dry roasted
sesame seeds.
CHEF’S TIP
112
CANADIANHOMETRENDS.COM
Save your leftovers and turn them into the perfect lunch salad. In a bowl,
add finely cut red peppers, snow peas, green onions and cilantro. Whip
up a dressing using the identical ingredients you used for the marinade
except reduce the soy sauce from 1/3 cup down to 1 tablespoon. Dress
your salad, add the leftover chicken and garnish with extra cilantro and
roasted sesame seeds.