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Ingredients
Chicken
- 3 green Thai or serrano chiles
4 garlic cloves- ½ cup packed chopped cilantro
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe- 1 ½ lb boneless skinless chicken thighs
- 2 tablespoons extra-virgin olive oil for cooking
Salad
3 tablespoons fish sauce- ¼ cup extra-virgin olive oil
- 5 tablespoons fresh lime juice
- 3 tablespoons brown sugar
- 12 oz green beans trimmed
- 2 nectarines cut into 1/4-inch wedges
- 1 medium heirloom tomatoes cut into 1/4-inch wedges
- ½ cup packed chopped cilantro plus more to serve
- 2 tablespoons salted dry-roasted peanuts
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Blend the chiles, garlic, chicken cilantro, 3 tablespoons lime juice, 2 tablespoons oil, tablespoon brown sugar and measured salt until smooth. Make three shallow slits in the smooth side of each thigh and coat with the marinade. Cover and refrigerate for at least 30 minutes and up to 12 hours.
- In a separate large bowl, whisk the fish sauce, salad oil, remaining lime juice and remaining sugar. Place the beans in a sturdy food bag and bruise with a rolling pin. Toss them and the nectarines with the dressing, then refrigerate while cooking the chicken.
- Heat the cooking oil in a large skillet over medium-high heat. Lift the thighs from their marinade, let excess drip off and cook for about 5–7 minutes per side, until browned and the thickest part reaches 165°F. Discard the used marinade. Rest the cooked chicken on a clean board for 5–10 minutes, then slice thinly.
- Drain the beans and nectarines into a bowl, reserving the dressing. Toss them with the chicken, tomato and remaining cilantro. Arrange on a platter, drizzle with reserved dressing to taste and finish with crushed peanuts and extra cilantro.
Notes
This is a chile-forward salad; reduce the chile amount to suit your taste.
Marinate chicken in the refrigerator and keep its raw marinade separate from the salad dressing.
