Vietnamese Chicken Bowls
Posted on March 6, 2017.
Start your weekly meals out right with our Vietnamese Chicken. After marinating the chicken, total prep time is less than 30 minutes. Perfect for a busy weeknight, make it your own by serving the chicken over white rice, brown rice, or quinoa. Enjoy!
¼ Cup fresh lime juice
3 Tbsp Aunt Patty’s® Coconut Sugar
2 Tbsp olive oil
2 cloves garlic (minced)
2 Thai chiles (thinly sliced)
2 tsp Aunt Patty’s® Tamarind Paste
1 tsp fine sea salt
4 Boneless skinless chicken thighs, about 1 pound
- In a medium bowl, whisk together lime juice, sugar, oil, garlic, chiles, tamarind, and salt. Add chicken and turn to evenly coat. Marinate in the fridge at least 1 hour or overnight.
- Heat a lightly oiled cast iron grill pan over medium heat. Remove chicken from marinade, allowing excess to drip off, and place in hot pan. Cook 7-10 minutes or until well browned, then flip and cook until chicken registers 165˚F on an instant-read thermometer, about 5-6 minutes more.