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Michael Symon Grilled Chicken Thighs with Snow Pea Salad

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  • 1/2 cup low sodium soy sauce
  • 1/4 cup mirin
  • 1/4 cup water
  • 2 cloves garlic (minced)
  • 1 teaspoon grated ginger
  • 1/2 teaspoon chili flakes
  • 1/4 cup scallions (finely sliced)
  • 2 tablespoons sesame oil
  • 1 1/2 pounds chicken thighs (boneless, skin-on)
  • olive oil
  • kosher salt and freshly ground black pepper
  • Snow Pea Salad
  • 1/2 pound snow peas (blanched for 1 minute then shocked in ice water)
  • 1 cup radishes (thinly shaved)
  • 1/3 cup scallions (finely sliced)
  • 2 tablespoons cilantro (roughly chopped or torn)
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • kosher salt and freshly ground black pepper


  • In a mixing bowl whisk together the soy, mirin, water, garlic, ginger, chili flakes, scallions and sesame oil. Pour half of this mixture over the chicken and reserve the other half (1/2 cup). Marinate the chicken for 2 hours or up to overnight.
  • Preheat a grill or grill pan to medium high heat.
  • Remove the chicken from the marinade and discard the marinade. Blot the excess moisture off the chicken. Season both sides with salt and pepper and drizzle with olive oil. Place all of the chicken on the grill skin-side down, cover and cook for 4-5 minutes, until the skin is charred and crisp. Flip, cover and continue to cook for another 8 minutes, until the chicken is cooked though.
  • Remove to a plate, tent with foil and rest for 5 minutes.
  • Serve the chicken alongside or underneath the salad.
  • For the Snow Pea Salad: slice the blanched snow peas on the bias, ¼ inch thick and place in a large mixing bowl. Add the radish, scallion and cilantro. Toss with the lime juice and 2 tablespoons of olive oil. Season with salt and pepper.
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