You Know Why? Chicken Thigh! (Or, Grilled Soy-Lime Chicken Thighs w/ Cold Sesame Noodles)

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I am seriously salivating as I sit here writing this post (note to self: post the photographs after you finish writing).  I have made this easy meal twice now, but it has quickly been relegated to official “regular meal” status in our household.  As in “Hey Sweetie, what are you in the mood to have for dinner tonight?”, answered by “oooh, can we have chicken thighs with sesame noodles?”  No big whoop, you say?  Well I forgot to mention one very important detail…this recipe is a serious veggie fake-out.

Kitty’s Grilled Soy-Lime Chicken Thighs w/ Cold Sesame Noodles
serves 2 very hungry people 

6 boneless, skinless chicken thighs
1 package asian udon noodles
handful grape tomatoes, sliced
1 cup snowpeas, blanched and chopped
1 whole scallion, chopped
1/3 cup prepared sesame dressing (I used Drew’s)
fresh cilantro, to garnish

for the chicken marinade
1/2 cup soy sauce
juice of 2 fresh limes

3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 dried red chili (for mild, add more to taste)
1 clove garlic
1 whole scallion, chopped
3/4 – 1 cup olive oil

Step 1:  In a blender, add all marinade ingredients except olive oil.  Start to pulse, adding olive oil slowly, until incorporated.  Step 2:  Add chicken thighs to a large sealable plastic bag, and pour marinade over. 

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Step 3:  Marinade chicken in fridge for at least one hour.  Every now and then give it a good massage to really get the marinade into the meat.  Step 4:  Set a pot of water to boiling, and get your grill pan hot & ready on the stove (If it’s not non-stick, rub it with a little oil first).  Follow the package directions for the udon…it cooks longer than Italian pastas, but check for doneness, as I think the recommended time of 15 minutes is a little too long.  Chop your veggies…just look at all the veggies that make it into this dish! 

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Step 5: While your udon is cooking, shake the excess marinade off the chicken, and drop it on the hot grill.

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Step 6:  Drain the cooked udon, and rinse it with cold water until the proper temperature.  Add it to a large bowl with the veggies, and add the desired amount of prepared dressing.  I used a sesame lemon flavor from Drew’s, which makes great dressings with no sugar or artificial ingredients.

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Step 7:  Remove the chicken from the grill after cooking 3 – 4 minutes per side.  Allow to rest a few mintues, and slice the chicken.  Assemble the noodles on a serving platter, topped with the sliced chicken.  Garnish with fresh cilantro, or parsley, or whatever.

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 It’s a mystery that I dare not question, but for some reason my husband can stand to eat green peas.  He did push the tomatoes to the side on his plate, but snow peas and scallions were eaten in abundance, and without complaint.

The green pea family is suprisingly nutrient-rich.  Green peas are loaded with Vitamin K, which is imperative for bone health, and also instrumental in the body’s healthy blood clotting ability.  They are also chock-full of our dear old friend, folic acid, which does wonders for our hearts.  Throw a big dose of Vitamin C into the mix, which fights a little thing called cancer, and green peas start to look a lot healthier than I ever knew them to be.

On our official veggie fake-out broccoli scale, I give this recipe 8 out of 10 heads of broccoli.

2 comments to You Know Why? Chicken Thigh! (Or, Grilled Soy-Lime Chicken Thighs w/ Cold Sesame Noodles)

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