Marinade Chicken Thighs with a bacon and pea salad

Warm Chicken and Pea Salad

Vibrant, flavorful, fresh but also filling - this is a great summer dish for any occasion. Served cold for picnics or fresh off the barbeque, this sure is a crowd pleaser and so simple for the cook!

Calling all bacon fanatics! Don’t I have a dish for you… feast your eyes on this Asian style marinated chicken with a pea and bacon salad. Now, grab a bite - don’t forget to squeeze that lemon - and feel that burst of flavour from the chicken emulsify with the salted bacon peas. 

Using fresh herbs as an accompanying salad, this dish screams summer party food, alfresco style. Of course, great for the kids as well. Reduced the marinade for an extra pop of flavour and a great dunking sauce moment. 

Super simple, super easy… it sure will be a hit (and makes for even better leftovers).

Asian Plum Chicken Thighs with a Pea, Bacon and Mint Salad

Inspired by Lindseyeatsla

Ingredients 

For the Chicken and Marinade

• 500 grams organic free-range chicken thighs

• 2 tbsp Chinese plum sauce

• 1 tsp harissa

• 1 ½ tsp roasted chilli jam

• 2 tbsp light soy sauce

• 1 tbsp rice wine vinegar

• 2 tsp sesame oil

For the Marinade cause

• 1 tsp corn starch

• Salt and pepper

For the Pea and Bacon salad

• 100 grams of frozen peas

• ½ large white onion

• 2 tbsp dried bacon, sliced

• 1 tsp thyme, leaves removed from the stem

• Salt and pepper

• Mint and shiso for serving

Method

Prepare the marinade first by simply mixing the marinade ingredients together in a bowl. Add the chicken thighs and coat well. Cover, refrigerate and leave for at least one hour (better overnight). 

To make the pea salad - start by heating 1 tablespoon of olive oil in a pan and add the bacon and onion. Cook for 2-3 minutes or until the onion begins to turn translucent. Add the thyme, peas, salt and pepper, cooking until the peas turn a rich green colour. Remove from the pan and leave to cool.

Cook the chicken in a pan with a tablespoon of canola oil. Pour the leftover marinade in a small saucepan and place on medium heat. Cook for at least 5 minutes on a gentle bubble. 

Flip the chicken over. Cook for 10 minutes or until the chicken begins to brown. Remove from the pan. Pour the leftover juices into the marinade saucepan. Add the corn starch, whisking as you go to ensure clumps do not form.

Place the chicken on a serving platter along with fresh mint and shiso leaves. Scatter over the pea and bacon salad along with slices of lemon. Serve the marinade sauce alongside.