Finished salads on a wooden serving plate.

Grilled Larb Gai - Thai Chicken and Herb Salad

Name: Grilled Larb Gai - Thai Chicken and Herb Salad Recipe
Prep time: 1 h
Cook time: 2 h
Yield: 4-6 Servings
Cuisine: Poultry
Ingredients: 1/2 cup Thinly Sliced Shallots, about 2 medium; 1/3 cup Rice Wine Vinegar; 1/2 tsp Kosher Salt; 2/3 cup Fresh Lime Juice; 1/3 cup Fish Sauce (nam pla); 2 tbsp Light Brown Sugar; 1 tbsp Sambal Oelek Chili Paste or Sriracha, plus more for serving; 2 lbs Bone-in Chicken Thighs, trimmed; 2 - 4 Thai Bird Chilies or 1-2 Serrano, thinly sliced; divided use; 1 cup Chopped Cilantro, divided use; 1/4 Neutral Oil; Kosher Salt, to taste (grilling chicken); Pepper, to taste (grilling chicken); 3 Scallions, thinly sliced; 1 stalk Lemon Grass, soft white part only, minced; 1 clove Garlic, minced; 1/2 cup Chopped Mint; Bibb Lettuce or Iceberg Leaves, for serving; Additional Items:; Small Non-reactive Bowl; Medium Mixing Bowl; Paper Towels

Courtesy of Bull Outdoor Products

Makes: 4 - 6 servings
Prep Time: 30 - 60 minutes
Cook Time: 1 - 2 hours

Ingredients:

Thinly Sliced Shallots, about 2 medium
Rice Wine Vinegar
Kosher Salt
Fresh Lime Juice
Fish Sauce (nam pla)
Light Brown Sugar
Sambal Oelek Chili Paste or Sriracha, plus more for serving
Bone-in Chicken Thighs, trimmed
Thai Bird Chilies or 1 - 2 Serrano, thinly sliced; divided use
Chopped Cilantro, divided use
Neutral Oil
Scallions, thinly sliced
Lemon Grass, soft white part only, minced
Garlic, minced
Chopped Mint
Kosher Salt, to taste (grilling chicken)
Pepper, to taste (grilling chicken)
Bibb Lettuce or Iceberg Leaves, for serving

Additional Items:

• Small Non-reactive Bowl
• Medium Mixing Bowl
• Paper Towels

Directions:

In a small non-reactive bowl, combine the shallots, vinegar and salt.
Store in refrigerator, occasionally remixing, until ready to serve.
In a medium mixing bowl, combine the lime juice fish sauce, brown sugar and chili sauce; stir until sugar is dissolved.
Measure out 1/2 cup and set aside.
Add 1/2 cup chopped cilantro, 1 sliced chili and then whisk in the oil.
Add the chicken thighs and toss to coat.
Cover and marinate in the refrigerator for a couple hours to as long as overnight.
Set up the grill for two zone (both direct and indirect) grilling; medium-high heat on the direct side.
Brush and oil the grates before you start cooking.
Pat the chicken pieces dry with paper towels and season with salt and pepper.
Lay the chicken skin-side down and give a good 3 to 4 minute sear to mark the chicken and give it a little char.
Flip and move to the indirect side. Close the grill cover and stabilize the temperature around 350℉.
Cook for 35 to 45 minutes or until chicken is no longer pink at the bone.
Transfer the chicken to a cutting board and let rest for 10 minutes.
Pull or cut the chicken from the bone and finely chop - with or without the crispy skin, your choice.
Add the chopped chicken to a mixing bowl.
Drain the shallots and add to the bowl, along with the remaining cilantro and chile. Add the scallions, lemongrass, garlic, and mint. Pour over the reserved dressing and and toss.
Serve spooned into lettuce cups with a little sambal or sriracha.