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RECIPES  |  MEAL PREP  |  KETO  |  COOKBOOK

Grilled Chicken & Peanut Noodle Salad

Yogurt marinated chicken thighs that are grilled and served with a peanut noodle and veggie salad

This recipe is , , with main ingredient
noodle-salad

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Here’s an easy chicken recipe that is big on flavor with minimal effort. The chicken is marinated in yogurt and gochujang then grilled until the crusty. The salad is made from nutrient dense red lentil spaghetti and tossed in a creamy and tangy peanut butter dressing with more gochujang, yogurt, and lime juice.

How To Make Asian Noodle Salad

The first thing you want to do is marinate the chicken thighs in yogurt, gochujang, and lime juice for a couple hours. The yogurt will help tenderize the chicken. Fire up the grill and cook until crusty on each side, about 10 minutes total.

Boil the red lentil noodles and make the peanut dressing in a blender. Combine the peanut butter, gochujang, lime juice, yogurt, water, and blend well. Keep adding enough water until the dressing is loose and pourable.

Make sure to check for seasoning, you will most likely need more gochujang or lime juice.

Serve the sliced chicken with the peanut noodles and enjoy!

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Grilled Chicken with Peanut Noodle Salad

Course: dinner
Cuisine: Japanese
Keyword: grilled chicken, peanut noodles, yogurt chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3 people
Author: Bobby Parrish

Yogurt marinated grilled chicken thighs with a peanut noodle and veggie salad

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Ingredients

For the chicken:

  • 6 boneless & skinless chicken thighs
  • 1 cup full fat yogurt
  • 2 tablespoons gochujang
  • 2 teaspoons lime juice
  • ½ teaspoon salt & few cracks of pepper

For the noodle salad:

  • 8 ounces red lentil spaghetti
  • ¾ cup creamy peanut butter
  • 2 teaspoons gochujang
  • 2 tablespoons full fat yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup
  • 1/3 cup water
  • ¼ teaspoon salt & fresh pepper
  • 1.5 cups sugar snap peas
  • Green onions
  • Red finger pepper
  • Avocado oil

Instructions

  1. To make the marinade for the chicken, combine the yogurt, gochujang, lime juice, salt, and pepper in a bowl and mix well. Add the chicken and let sit at least 20 minutes or up to two hours.
  2. Make the peanut dressing by combining the peanut butter in a blender with the gochujang, yogurt, lime juice, maple syrup, ¼ teaspoon salt, a few cracks of pepper, and ¼ cup of water. Blend well and add more water until the consistency is runny and pourable. Check for seasoning, you may need more lime juice or gochujang.
  3. Make the snap peas by preheating a non-stick pan over medium-high heat with 2 teaspoons of avocado oil. Cook the snap peas for 3-5 minutes, until te outside is blistered but they are still crunchy. Seaso with a punch of salt and remove from the heat. Roughly chop and set aside.
  4. Boil the lentil pasta in salted water for 18 minutes, it really needs time to soften up.
  5. To cook the chicken, wipe away some, but not all of the yogurt and season both sides with a good pinch of salt. Preheat your grill to high, or a cast iron pan to medium-high, and cook for 5 minutes on the first side and about 4 minutes of the second side. Remove and let rest a couple minutes.
  6. Add the cooked noodles to a large bowl with the chopped snap peas and season with ¼ teaspoon of salt and the juice of half a lime. Add almost all of the peanut dressing and mix well. Serve the noodles with sliced chicken and garish with sliced green onions and red chiles. Enioy!

Recipe Video

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