Grilled Chicken Thighs with Kikkoman Soy Sauce, Mango & Rice Noodle Salad


For the Chicken.

4 – Boneless, Skinless Chicken Thighs

1 Tablespoon – Kikkoman Soy Sauce

2 Teaspoons – Honey

1 clove Garlic, minced

1 Tablespoon Ginger, minced

1 Teaspoon Sesame Oil

½ Lime – juiced


For the Kikkoman Soy Sauce, Mango & Rice Noodle Salad.

1 cup – cooked Rice Noodles

1 Tablespoon Olive Oil

1 Tablespoon Kikkoman Soy Sauce

1 Tablespoon Honey

1 Teaspoon Sesame Oil

Juice of ½ Lime

1 cup – Mango, diced

¼ cup – Green Pepper, sliced thinly

¼ cup – Red Pepper, sliced thinly

¼ cup – Red Onion, sliced thinly

¼ cup – Carrot, sliced thinly

¼ cup- Cabbage, sliced thinly

¼ bunch – Cilantro, coarsely chopped

2 Lime wedges, as garnish

1 Tablespoon Radish, as garnish

Extra Virgin Olive Oil

Salt & Pepper, to taste



BakerStone Original Series Outdoor Multi-Function Cooking Center

1 Large Bowl

Wooden Spoon

Metal Tongs



2 Servings



Step 1. For the chicken, mix all ingredients together into a bowl and marinate at least 4 hours.

Step 2. Preheat the grill and add the marinated chicken thighs. Cook until thoroughly grilled and fully cooked on both sides.

Step 3. While the chicken thighs are grilling, combine all other ingredients together for the noodle salad.

Step 4. Place the noodle salad down on the plates and place fully cooked chicken thighs on top.

Step 5. Garnish lime wedges, radishes and enjoy!