Savor Summer: Grilled Chicken with Blistered Green Bean Salad

Savor summer with this Grilled Chicken with Blistered Green Bean Salad, a flavorful and healthy meal perfect for any occasion.

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Prep Time 30

Cook Time 16

Marinating Time 30

Total Time 1 16

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1 tablespoon White Sugar Adds sweetness to balance the flavors; substitute with agave or honey.
2 tablespoons Fish Sauce Provides umami depth; omit for vegetarian option.
2 tablespoons Extra-Virgin Olive Oil Used for marinating the chicken and dressing the salad.
¼ cup Fresh Lime Juice Adds acidity and brightness; fresh is preferred.
2 cloves Garlic (Grated) Enhances flavor; fresh garlic is recommended.
1 tablespoon Garlic Chili Sauce Contributes spice; adjust the quantity to suit your heat level.
1 teaspoon Kosher Salt Essential for seasoning.

For the Chicken

1 pound Boneless, Skinless Chicken Thighs Offers juiciness and flavor.

For the Salad

8 ounces Green Beans (Cut into 1-inch pieces) Adds crunch and color; snap peas or asparagus are good alternatives.
1 cup Cherry Tomatoes (Halved) Provides sweetness and moisture; substitute with diced cucumber.
½ cup Crushed Peanuts (Toasted) Adds texture; can swap with cashews or sunflower seeds.
¼ cup Fresh Cilantro Leaves Introduces herbal freshness; omit if desired.
¼ cup Fresh Mint Leaves Offers a refreshing aroma; substitute with basil if needed.

Equipment

grill
Skillet
medium bowl
Shallow Dish or Resealable Bag

Method

Step-by-Step Instructions

Prepare Marinade: In a medium bowl, stir together 1 tablespoon of white sugar with 2 tablespoons of water until dissolved. Add fish sauce, olive oil, lime juice, grated garlic, garlic chili sauce, and kosher salt. Whisk until well combined.
Marinate Chicken: Place chicken thighs in a shallow dish or resealable bag. Pour marinade over chicken, ensuring it’s evenly coated. Let sit at room temperature for 30 minutes.
Grill Chicken: Preheat grill to medium heat (about 350°F). Grill chicken thighs for 4 minutes, flip, and grill another 4 minutes until cooked through (internal temperature 165°F).
Blister Beans: Heat olive oil in skillet over medium-high heat. Add green beans and sauté for 4 to 5 minutes. Toss with reserved marinade, add cherry tomatoes, crushed peanuts, cilantro, and mint.
Serve: Arrange grilled chicken on a platter and top with green bean salad. Enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 60mgCalcium: 5mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. The green bean salad is best enjoyed fresh, but leftovers can be stored separately for maximum crunch.

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