CHICKEN - GRILLED - Thai Grilled Chicken Thighs with Mandarine Oranges and Avocado
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| Orange and Avocado-Crowned Black Thai Grilled Chicken Thighs DOLE Website Ingredients | |
| 1/3 cup | sesame-ginger salad dressing |
| 2 tablespoons | smooth peanut butter |
| 1 teaspoon | grated lime peel |
| 2 tablespoons | lime juice |
| 1-1/2 pounds (6 to 8) | boneless, skinless chicken thighs |
| Salt | |
| ground black pepper | |
| 1 can (15 oz.) | DOLE® Mandarin Oranges, drained |
| 1 | avocado, peeled, seeded and chopped |
| 1/4 cup | chopped peanuts |
Directions
1. Whisk together salad dressing, peanut butter, lime peel and juice. Remove 2 tablespoons to a separate container and reserve.
2. Prepare grill to medium high heat; place chicken on grill rack coated with canola oil. Grill, uncovered, for about 10 minutes per side or until no longer pink in center, basting with the larger amount of salad dressing mixture toward the end of the cooking time, coating both sides well.
3. Remove cooked chicken from grill and place on a serving dish. Sprinkle with salt and pepper to taste. Top with mandarin oranges, avocado and drizzled with remaining 2 tablespoons dressing mixture. Sprinkle with peanuts and garnish with additional lime slices if desired.
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