Thai Spicy Grilled Chicken with Larb-Inspired Cabbage Salad

About this meal

A low-carb, spicy Thai dinner featuring succulent grilled chicken thighs marinated in lemongrass, garlic, chili, and fresh herbs, served with a larb-inspired cabbage salad packed with vibrant flavors, crunchy textures, and a zesty lime dressing. No shellfish, low in sodium, and tailored for weight loss while maintaining satisfying heat.

Ingredients

• Chicken thighs (skinless, boneless) — 300g
• Lemongrass (white part, finely chopped) — 2 tbsp
• Fresh Thai red chili (seeded, sliced) — 2 pieces
• Garlic (minced) — 2 cloves
• Fresh ginger (grated) — 1 tsp
• Fresh cilantro (chopped) — 2 tbsp
• Fresh mint (chopped) — 2 tbsp
• Lime juice (freshly squeezed) — 3 tbsp
• Fish sauce (low-sodium) — 1 tbsp
• Coconut aminos (for extra umami, low sodium alternative to soy sauce) — 1 tbsp
• White cabbage (shredded) — 2 cups
• Cucumber (sliced) — 1/2 cup
• Shallot (thinly sliced) — 1 small
• Toasted rice powder (optional, for authenticity and crunch) — 1 tsp
• Black pepper — 1/4 tsp
• Olive oil (for grilling) — 1 tbsp

Steps

1. In a bowl, prepare chicken marinade: mix lemongrass, half the cilantro and mint, chili, garlic, ginger, 1 tbsp lime juice, half the fish sauce, half the coconut aminos, and black pepper.
2. Add chicken thighs, toss well, cover and marinate for at least 30 minutes (preferably 2 hours in the fridge).
3. Heat a grill pan on medium-high. Brush lightly with olive oil. Grill chicken thighs for 4-5 minutes each side, until cooked through and slightly charred.
4. Meanwhile, toss cabbage, cucumber, shallot, and the rest of the herbs in a salad bowl.
5. Whisk remaining lime juice, fish sauce, coconut aminos for the dressing; drizzle over salad. Add toasted rice powder and toss.
6. Slice grilled chicken and serve atop or beside the salad. Garnish with extra herbs and chili as desired.