Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs ~1 lb (2–3 thighs) $4.49/lb
• Organic Ginger Root 1 tbsp freshly grated $3.99/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Organic Napa Cabbage ~1 lb (about 1/2 medium head), cut into 2 wedges $2.99/lb
• Organic Cucumber 1, thinly sliced $1.29 each
• Fresh Organic On the Vine Tomatoes (or Campari) 2 medium tomatoes, chopped $3.29/lb (or $4.99/12 oz Campari)
• Soy sauce 3 tbsp
• Lime (or lemon) 1, juiced
• Honey or brown sugar (optional) 1–2 tsp
• Neutral oil (avocado/canola) 2 tbsp, divided
• Sesame oil (optional) 1 tsp
• Cooked rice (optional starch) 1 cup cooked for 2 (about 1/2 cup dry)
• Kosher salt & black pepper to taste
• Crushed red pepper or sriracha (optional) to taste

Instructions

1. Prep (and rice if using): if serving with rice, start 1/2 cup dry rice now to yield ~1 cup cooked. Pat dry ~1 lb chicken thighs and season lightly with black pepper (go easy on salt because soy sauce is salty).
2. Make the ginger-soy glaze: in a bowl, whisk 3 tbsp soy sauce, juice of 1 lime, 1 tbsp grated ginger, 2 minced garlic cloves, 1–2 tsp honey/brown sugar (optional), 1 tbsp neutral oil, and 1 tsp sesame oil (optional).
3. Marinate briefly: toss chicken thighs with half the glaze and let sit 10–15 minutes while you prep veg. Reserve remaining glaze for finishing (don’t reuse raw-chicken marinade).
4. Prep the cabbage and salad: cut ~1 lb napa cabbage into 2 wedges (keep core intact). Rub cabbage with 1 tbsp neutral oil and a pinch of pepper. In a bowl, combine 1 thinly sliced cucumber + 2 chopped tomatoes + a squeeze of lime + pinch of salt and crushed red pepper (optional).
5. Grill the chicken: preheat grill to medium-high (about 400–450°F). Grill chicken thighs 5–7 minutes per side until nicely charred and 165°F internal.
6. Grill the cabbage: while chicken rests, grill cabbage wedges 2–3 minutes per cut side until charred, then move to cooler part of grill 2–4 minutes to soften slightly. Sprinkle with a tiny pinch of salt and a squeeze of lime.
7. Glaze and serve: warm the reserved glaze in a small pan on the stove for 1–2 minutes to simmer (or brush on chicken during the last minute on the grill). Serve grilled chicken with charred napa cabbage, cucumber-tomato salad, and rice if using.