Grilled Larb Gai - Thai Chicken and Herb Salad Recipe | Blue Rhino

Ingredients

• 1/2 cup Thinly Sliced Shallots, about 2 medium
• 1/3 cup Rice Wine Vinegar
• 1/2 tsp Kosher Salt
• 2/3 cup Fresh Lime Juice
• 1/3 cup Fish Sauce (nam pla)
• 2 tbsp Light Brown Sugar
• 1 tbsp Sambal Oelek Chili Paste or Sriracha, plus more for serving
• 2 lbs Bone-in Chicken Thighs, trimmed
• 2 - 4 Thai Bird Chilies or 1-2 Serrano, thinly sliced; divided use
• 1 cup Chopped Cilantro, divided use
• 1/4 Neutral Oil
• Kosher Salt, to taste (grilling chicken)
• Pepper, to taste (grilling chicken)
• 3 Scallions, thinly sliced
• 1 stalk Lemon Grass, soft white part only, minced
• 1 clove Garlic, minced
• 1/2 cup Chopped Mint
• Bibb Lettuce or Iceberg Leaves, for serving
• Additional Items:
• Small Non-reactive Bowl
• Medium Mixing Bowl
• Paper Towels