Grilled Thai Chicken with Nectarine Salad

  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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8 skin-on, bone-in chicken thighs (about 21/2 pounds)

1 teaspoon grated peeled fresh ginger

2 tablespoons fish sauce

1 tablespoon packed light brown sugar

2 teaspoons finely grated lime zest

1 1/2 teaspoons chili-garlic sauce

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

4 firm nectarines (about 1 1/2 pounds), thinly sliced

1/2 cup torn fresh mint

1/4 cup salted roasted peanuts, chopped


  1. Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes.
  2. Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil.
  3. Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates.
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