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Grilled Chicken with Blistered Green Bean Salad

asian inspired grilled chicken with blistered green bean salad - perfect for a light, healthy dinner with bold umami flavor.
  • Serves:  4
  • Prep Time:  30 min
  • Cook Time:  25 min

Ingredients

Grilled Chicken

  • ¼ cup white sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup fresh lime juice (from 2 limes)
  • 1 garlic clove, grated
  • 1 tablespoon garlic chili sauce, sambal oelek, or sriracha
  • 1 teaspoon kosher salt
  • 2 ½ pounds boneless, skinless chicken thighs

Green Bean Salad

  • ½ pound green beans, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • ¼ cup crushed peanuts, toasted
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh mint leaves

Method

  1. Make the chicken. In a small bowl, combine the sugar with ¼ cup water until the sugar has fully dissolved. In a large bowl, whisk together the sugar water, fish sauce, olive oil, lime juice, grated garlic, chili sauce, and salt. Reserve ¼ cup in a medium bowl.
  2. Add the chicken thighs to the bowl with the remaining marinade and toss to coat. Cover and marinate for 30 minutes at room temperature.
  3. Preheat the grill on medium. Remove the chicken from the marinade, allowing any excess to drip off. Reduce the heat to medium-low. Place the chicken on the grill and cook, undisturbed, for about 4 minutes per side, or until lightly charred. Brush with the remaining marinade and continue cooking, turning occasionally, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 10 minutes total. Transfer to a serving platter.
  4. Meanwhile, make the green bean salad. Heat the olive oil in a medium skillet over high heat. Once the oil is glistening, add the green beans and cook undisturbed until beginning to blister, 1 to 2 minutes. Stir and cook until charred and tender, 3 to 4 minutes. Transfer to the bowl with the reserved marinade. Add the tomatoes, peanuts, cilantro, and mint and toss to combine.
  5. Top the chicken with the green bean salad and serve.