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This dressing and marinade recipe can be used for any salad and chicken or fish. Here, I've used it to bring a robust flavor to my chicken thighs and crisp, sweet and savory cucumber fruit salad.
I hope you enjoy this meal as much as my family does.
4 Servings, Approx. 40 mins
What You'll Need
4 Chicken Thighs
Salt and Pepper, for seasoning
For the Dressing and Marinade
1-3 tsp Asian Sambal (your choice of type and how much depending on how much heat you like. I like chili garlic sauce)
2 Limes, juiced (approx. 3 Tbsp)
3 Tbsp Brown Sugar
3 Tbsp Grapeseed Oil (you can substitute with extra-virgin olive oil)
For the Salad
½ Small Cantaloupe, cubed (approx. 2 cups)
¼ Small Red Onion, thinly sliced (approx. ¼ cup)
2 Kirby Cucumbers, cubed
4-5 Figs, sliced
All You Need To Do
Preheat oven to 475° F.
Season your chicken thighs with salt and pepper on both sides.
Place in oven in the middle rack and let it cook for 15 mins.
Prepare your dressing and marinade. Mix all of your ingredients together thoroughly.
Prepare your salad. Combine all of the ingredients in a medium bowl.
Add ⅓ of your dressing and marinade to the salad and gently toss. Cover and place in the refrigerator until ready to be served.
Marinade your chicken with the remaining mixture. Cook for another 15 minutes, occasionally basting it to keep the chicken nice and juicy.
Remove the chicken from the oven and serve along side your salad. Drizzle chicken drippings over chicken and salad for added flavor.
Garnish with parsley if desired.
Did you make this recipe?
Let me know what you think!