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Asian Marinated Chicken with Green Mango and Carrot Salad

  • Author: Taming of the Spoon
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes (plus marinating time)
  • Yield: 4-6 servings 1x

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Ingredients

For the chicken

  • 1 1/2 tablespoons chopped cilantro
  • 5 scallions, chopped
  • 6 garlic cloves
  • 1 jalapeño, stemmed and chopped
  • 1 shallot, chopped
  • 1/2 cup fish sauce
, divided
  • 1/2 cup light brown sugar
  • 8 skin-on, bone-in chicken thighs
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil

For the salad

  • 2 tablespoons light brown sugar
  • 1/4 cup fresh lime juice
  • 1/4 cup fish sauce
  • 1/2 teaspoon chili-garlic sauce
  • One large green mango, peeled and julienned (discard the seed)
  • 1 large carrot, julienned
  • 1/2 cup cherry tomatoes, halved
  • Chopped cilantro, for garnish
  • Chopped scallions, for garnish
  • Chopped roasted salted peanuts, for garnish

Instructions

For the chicken

  1. In a blender, purée the cilantro, scallions, garlic, jalapeño, shallot, fish sauce and brown sugar until smooth. Put the chicken in a large resealable plastic bag and pour in the marinade. Seal and refrigerate for at least 2 hours or up to 6 hours. Bring to room temperature 30 minutes before cooking.
  2. Preheat the oven to 400 degrees and line 
a large rimmed baking sheet with aluminum foil. In 
a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken, skin side down, and 
cook over moderately high heat until the 
skin is brown, about 3 minutes. Reduce the heat to moderate if 
the chicken starts to brown too quickly. Transfer the chicken to the prepared baking sheet skin side up and repeat with the remaining butter, oil and chicken. Roast the chicken in oven until it is golden brown and cooked through, about 25 minutes. Let rest for 5 minutes.

For the salad

  1. While the chicken is roasting, make the salad. In a small bowl, whisk together 
the brown sugar, lime juice, fish sauce, and chili-garlic sauce until the sugar is dissolved. Set aside.
  2. In a large bowl, toss together the mango, carrot and tomatoes. Drizzle 3-4 tablespoons of the dressing over the salad and toss to coat. Taste and add additional dressing to taste. You may not use all the dressing.
  3. Transfer the salad to a large platter or plates and top with the roast
ed chicken thighs. Garnish with chopped 
cilantro, sliced scallions and peanuts; serve immediately.

Notes

Recipe adapted from Food and Wine, April 2017.