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Restaurants›HULA'S Modern Tiki Scottsdale›Spicy Thai Chicken Recipe

Spicy Thai Chicken Recipe

Inspired by HULA'S Modern Tiki Scottsdale

Time50m

Serves4

spicy grilled shrimp, taco slaw, sun-dried tomato pesto aioli

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Frequently paired with

The best thing to pair and share with SPICY THAI CHICKEN

Selected to serve

CROWN MARTINI

Inspirado en la elegancia de un Martini y la frescura de un tonic, con Gin Beefeater macerado en elote, pepino y Vermouth Bianco, Mezcal y Fever Tree mediterránea.

elegant · fresh · herbal

Open pairing →

Ingredients

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Spicy Thai Chicken

1 lb boneless skinless chicken thighs

1/2 cups coconut milk (full-fat)

2 tbs Red curry paste

1 tbs Fish sauce

1 tsp Brown sugar

1 tbs ReaLime juice

2 cloves Garlic, minced

1 tsp Fresh ginger, grated

1/2 tsp chili flakes (or Thai bird chile minced)

1 tbs Tuscany sunflower oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Taco Slaw

2 cups green cabbage, thinly shredded

1 cups red cabbage, thinly shredded

1/2 cups carrot, julienned or shredded

1/4 cups Red onion, thinly sliced

1/4 cups Fresh cilantro, chopped

2 tbs ReaLime juice

2 tbs Mayonnaise

1 tbs Greek yogurt (or sour cream)

1 tsp Honey

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sun-Dried Tomato Pesto Aioli

1/4 cups sun-dried tomatoes packed in oil, drained

1/2 cups Mayonnaise

1/4 cups Fresh basil leaves

1 tsp ReaLemon lemon juice

1 cloves Garlic, minced

2 tbs Parmesan cheese, grated

1 tbs olive oil

1/4 tsp Red pepper flakes

1/4 tsp Celtic sea salt

1/8 tsp black pepper

To Serve

8 to taste small flour or corn tortillas (warmed)

4 to taste Lime wedges

1/4 cups Fresh cilantro leaves

2 tbs pickled jalapeños (optional)

Method

Spicy Thai Chicken

Marinate

In a bowl, whisk together coconut milk, red curry paste, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, chili flakes, vegetable oil, salt and black pepper until smooth.

Add chicken thighs to the marinade, coating well. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer increases flavor; avoid more than 8 hours for texture).

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Remove excess marinade from chicken (reserve marinade for basting if desired and bring to a boil for 2 minutes first). Grill chicken 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and nicely charred at edges.

Transfer chicken to a cutting board and rest 5 minutes. Slice thinly against the grain into pieces suitable for tacos.

Taco Slaw

In a medium bowl combine shredded green cabbage, red cabbage, shredded carrot, thinly sliced red onion and chopped cilantro.

In a separate small bowl whisk together lime juice, mayonnaise, Greek yogurt, honey, ground cumin, salt and pepper until smooth.

Pour dressing over cabbage mixture and toss to coat evenly. Taste and adjust seasoning with additional salt or lime juice as needed. Refrigerate until ready to serve (can be made 1 day ahead).

Sun-Dried Tomato Pesto Aioli

In a food processor or blender combine drained sun-dried tomatoes, mayonnaise, basil leaves, lemon juice, minced garlic, grated Parmesan, olive oil, red pepper flakes, salt and black pepper.

Pulse until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning or thickness (thin with 1–2 tsp water or lemon juice if too thick). Refrigerate until ready to serve. Aioli will keep 3–4 days refrigerated.

To Serve

Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–7 minutes or until pliable.

Build tacos: spread about 1–2 tablespoons sun-dried tomato pesto aioli on each warm tortilla, add a generous handful of taco slaw, top with sliced spicy Thai chicken, garnish with fresh cilantro leaves and pickled jalapeños if using. Serve immediately with lime wedges.

Leftovers: store components separately (chicken, slaw, aioli) for up to 3 days for best texture.