Cilantro Ginger Chicken Thighs With Cauliflower “Rice”

Intro: Cilantro Ginger Chicken Thighs With Cauliflower “Rice”

Chicken can be boring, unless you get creative with the marinade, and
this is one recipe that makes chicken pretty good! As always it’s best to let the chicken sit in the marinade for a few hours and overnight if you can – that way the flavors of the marinade get soaked up. My friend made me cauliflower “fried rice” at her house and I thought it would be good with this chicken and a side salad, it was! If you are following the Paleo diet you can eat this “rice”.

Serves: 4

Chicken Marinade

chicken thighs, about 2 a piece

1 bunch green onions, cut into thirds

2 garlic cloves1″

piece of fresh ginger, cut into fourths

3 tablespoons rice wine vinegar

2 tablespoons sesame oil

1 tablespoon fish sauce2 tablespoons honey

2 teaspoons kosher salt1 teaspoon pepper to taste

1) Mix all of the marinade ingredients together and place in a gallon ziplock bag with the chicken thighs. Mush the marinade around the chicken so that it is coated well. Refrigerate for at least a few hours, and overnight if you can.

2) Heat up your BBQ coals, once they are ready pull out the chicken from the marinade and place on the grill. Cook the chicken until it is no longer pink inside. While the chicken is cooking make the cauliflower “fried rice” (recipe below) and a salad.