Broiled Thai Chicken with Mango Coleslaw
Elevate your weeknight dinner with this vibrant and flavor-packed Broiled Thai Chicken with Mango Coleslaw. Juicy, marinated chicken thighs are broiled to perfection, boasting a caramelized glaze of soy sauce, lime, garlic, and ginger with a hint of optional Sriracha heat. Paired with a refreshing mango coleslaw—an irresistible combination of crisp green cabbage, sweet ripe mango, and a zesty rice vinegar dressing—this dish strikes the perfect balance between savory and tangy. Ready in just over 30 minutes (plus marinating time) and brimming with fresh, tropical flavors, this recipe is your go-to for easy, healthy meals that don’t skimp on taste. Perfect for lunch, dinner, or entertaining, it’s a delightful fusion of Thai-inspired cuisine and crowd-pleasing appeal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Brown sugar
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Sriracha (optional for heat)
- 1 large Mango (ripe, julienned)
- 3 cups Green cabbage (shredded)
- 1 large Carrot (peeled and grated)
- 1 cup Cilantro (chopped)
- 2 stalks Green onion (thinly sliced)
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
In a medium-sized bowl, combine soy sauce, fish sauce, lime juice, brown sugar, minced garlic, grated ginger, and Sriracha (if using). Mix well to create the marinade.
Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes (up to 4 hours for deeper flavor).
While the chicken marinates, prepare the mango coleslaw. In a large mixing bowl, combine shredded green cabbage, julienned mango, grated carrot, chopped cilantro, and sliced green onion.
In a small bowl, whisk together rice vinegar, honey, sesame oil, salt, and pepper to make the coleslaw dressing. Pour the dressing over the coleslaw mixture and toss well to combine. Refrigerate until ready to serve, allowing the flavors to meld.
Preheat your broiler to high and line a baking sheet with aluminum foil. Lightly grease the foil with oil to prevent sticking.
Remove the chicken from the marinade and place it on the prepared baking sheet. Discard the remaining marinade to avoid cross-contamination.
Broil the chicken for 5-6 minutes per side, or until it is caramelized on the outside and fully cooked through (internal temperature should reach 165°F). Keep an eye on it to prevent burning.
Let the chicken rest for 5 minutes after broiling to allow the juices to redistribute.
Serve the broiled Thai chicken alongside the chilled mango coleslaw. Garnish with additional cilantro if desired and enjoy!
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 26.1 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
