Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb $1.49
• Cucumber

  1 large $0.89
• Kroger® Jasmine Rice

  1/2 cup dry $3.89
• Fresh Organic Limes

  1 $1.29
• Organic Cilantro

  1/3 bunch $1.69
• Fresh Green Serrano Peppers

  1 small $3.99
• Garlic

  2 cloves
• Fish sauce

  2 tablespoons, divided
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  2 teaspoons, divided
• Neutral cooking oil

  2 teaspoons
• Water

  3/4 cup

Instructions

1. Mince the garlic and cilantro stems, chop the cilantro leaves, thinly slice the serrano, and halve the cucumber lengthwise before cutting it into thin half-moons.
2. Mix the garlic, cilantro stems, 1 tablespoon fish sauce, soy sauce, 1 teaspoon brown sugar, and oil. Coat the chicken thoroughly and marinate at room temperature for 15 minutes while heating a grill to medium-high.
3. Rinse the rice, combine it with 3/4 cup water in a small covered saucepan, and bring to a boil. Reduce the heat to low, cook for 12 minutes, then remove from the heat and let it stand covered for 10 minutes.
4. Juice the lime into a bowl and stir in the remaining fish sauce and brown sugar. Add the cucumber, serrano, and cilantro leaves; toss well and let the salad stand while the chicken cooks.
5. Clean and oil the grill grates. Grill the chicken with the lid closed for 6–8 minutes per side, until lightly charred and the thickest pieces register 165°F.
6. Transfer the chicken to a clean plate and rest it for 5 minutes. Fluff the rice and toss the cucumber salad once more, spooning some of its lime dressing over the vegetables.
7. Plate the jasmine rice with the grilled chicken and a generous mound of cucumber salad; garnish with any remaining cilantro.