Thai Grilled Chicken with Island Wild Rice Salad

Name: Thai Grilled Chicken with Island Wild Rice Salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 4 Maple Leaf® Prime RWA Bone-in Skin-on Chicken Thighs; 5 Maple Leaf® Prime RWA Chicken Drumsticks; 2 1/2 Tbsp. (37 mL) Knorr® Taste of Thailand Concentrated Bouillon; 1 1/2 Tbsp. (22 mL) minced fresh ginger; 1 Tbsp. (15 mL) minced garlic; 4 leaves Thai or regular basil; 1/2 cup (125 mL) coconut milk; Juice of 1 lime; 2 cups (500 mL) cooked, cooled wild rice; 1 1/2 cups (375 mL) diced mango; 1 1/2 cups (375 mL) diced grilled, cooled fresh pineapple; 1 small red bell pepper, diced small; 2 Tbsp. (30 mL) chopped fresh chives; 1/4 cup (60 mL) Hellmann's® Sesame Thai Vinaigrette Dressing, divided; 6 cups (1.5 L) chopped Romaine lettuce leaves; 2 Tbsp. (30 mL) toasted flaked coconut, optional; Lime wedges for garnish

Get ready for the irresistible flavour combination of garlic ginger grilled chicken alongside sweet and savoury Island rice salad in a sesame Thai dressing.

35 MINS

Cooking Time
10 MINS

Prep Time
4 People

Serves

4 Maple Leaf® Prime RWA Bone-in Skin-on Chicken Thighs
5 Maple Leaf® Prime RWA Chicken Drumsticks
2 1/2 Tbsp. (37 mL) Knorr® Taste of Thailand Concentrated Bouillon
1 1/2 Tbsp. (22 mL) minced fresh ginger
1 Tbsp. (15 mL) minced garlic
4 leaves Thai or regular basil
1/2 cup (125 mL) coconut milk
Juice of 1 lime
2 cups (500 mL) cooked, cooled wild rice
1 1/2 cups (375 mL) diced mango
1 1/2 cups (375 mL) diced grilled, cooled fresh pineapple
1 small red bell pepper, diced small
2 Tbsp. (30 mL) chopped fresh chives
1/4 cup (60 mL) Hellmann's® Sesame Thai Vinaigrette Dressing, divided
6 cups (1.5 L) chopped Romaine lettuce leaves
2 Tbsp. (30 mL) toasted flaked coconut, optional
Lime wedges for garnish

Place chicken in a large glass container. For Marinade, combine Knorr® Taste of Thailand Concentrated Bouillon, ginger, garlic, basil, coconut milk and lime juice in a large bowl. Whisk well. Pour mixture over chicken. Massage marinade into chicken; cover and refrigerate for 2hrs or overnight.
Preheat one side of grill over medium-high heat. Shake excess marinade off chicken and grill 3 to 4 minutes per side. Transfer chicken to the unheated side of the grill and close lid. Grill on indirect heat for 18 to 20 minutes or until it reaches an internal temperature of 165°F (74°C).
For Salad, mix wild rice, mango, pineapple, peppers, and chives with half of the Hellmann's® Sesame Thai Vinaigrette Dressing. Toss romaine with remaining Dressing in a large bowl.
Assemble salad by placing romaine onto a large serving platter. Spoon rice salad over romaine. Garnish with toasted coconut (if using) and lime wedges. Place chicken over top and serve immediately.