Thai · Dinner
Grilled Chicken Rice Plate
Grilled chicken thigh marinated in fish sauce, garlic, cilantro root and white pepper, served over jasmine rice with a tangy nam jim sauce, cucumber, and a fried egg. Char comes from a hot grill, sweetness from brown sugar, and heat from fresh Thai chilies stirred into the dipping sauce.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
612Calories
52.3gProtein
22.8gFat
49.1gCarbs
13.4gSugar
2.1gFiber
2380mgSodium
425mgChol
5.9gSat Fat
870mgPotassium
90mgCalcium
3.8mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
sweet-heat
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Mix fish sauce, garlic, cilantro stems, brown sugar and white pepper in a bowl, then rub over chicken thigh and marinate 30 minutes.
2
Grill
Heat grill to high and cook chicken 5 to 6 minutes per side until charred and juices run clear when pierced.
3
Rest
Let chicken rest 5 minutes uncovered so juices redistribute before slicing.
4
Whisk
Combine lime juice, fish sauce, brown sugar, chili and garlic in a bowl, stirring until sugar dissolves, then add cilantro to make nam jim.
5
Fry
Heat oil in skillet over medium-high heat and fry egg 2 to 3 minutes until white sets and edges turn golden, leaving yolk runny.
6
Plate
Mound rice on a plate, fan sliced chicken beside it, top with fried egg, add cucumber, and spoon nam jim over chicken.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g boneless chicken thigh
- 2 tbsp2 tbsp fish sauce
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp cilantro stems
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp white pepper
- 1 1/2 cup280g cooked jasmine rice
- 22 eggs
- 2 tsp2 tsp vegetable oil
- 11 cucumber
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 22 small chili-fresh
- 2 clove2 clove garlic
- 2 tbsp2 tbsp cilantro leaves
