Marinated chicken thighs with a salsa salad

Preparation time:30 minutes
Marinating time:2+ hours


  • 8 evenly sized boned chicken thighs, trimmed off bone fragments and excess fat

Salsa salad:

  • 2 cloves garlic, crushed or grated
  • 1 tbsp. Chang’s Light Soy Sauce
  • 2 tbsp. Chang’s Oyster Sauce
  • 1 medium red chilli, seeds discarded, very finely chopped
  • ¼ cup lemon juice
  • ½ tsp. freshly ground black pepper
  • 1 tsp. honey


  • 1 cup flat coriander leaves, very roughly chopped
  • 2 medium ripe tomatoes, seeds discarded, cut into a 1cm dice
  • 1 medium red capsicum, cut into a 1 cm diced
  • 2 spring onions, sliced
  • Kernels from 1 ear of corn that has been boiled and cooled
  • 1 Lebanese cucumber, seeds discarded and diced
  • ½ - 1 medium red chilli, seeds discarded, very finely diced
  • 2 tbsp. red wine vinegar
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. Chang’s Light Soy Sauce


  1. Mix the marinade ingredients in a non-metallic bowl and add chicken, folding through the mixture to coat thoroughly. Cover and refrigerate for 2-4 hours.
  2. Bring back to room temperature before cooking on your char grill over medium-high heat, until the outside is scorched and the juices run clear not rosy.
  3. Mix the oil, vinegar and Chang’s Soy Sauce for the salsa salad and season with sea salt and black pepper.
  4. Fold through all the other ingredients and serve a big spoonful alongside a couple of chicken thighs that you have sprinkled with sea salt.