Grill Special: Salmon And Chicken Thighs With Sauce

Grill Special: Salmon And Chicken Thighs With Sauce

These recipes do not need any introduction. Delve down into the world of flavours. 



Grilled Salmon with Cilantro-Ginger Sauce




For Cilantro-Ginger Sauce

  • 1 tbsp. Toasted Sesame Oil
  • 1 tbsp. fresh Lime Juice
  • 1 tbsp. Chopped Fresh Cilantro
  • 1 tsp. Fish sauce
  • 1 tsp. Thai Red Chile (about 1large) or Jalapeño Pepper
  • 1 tsp. grated Fresh Ginger
  • 1 tsp. Honey
  • 1 medium Clove Garlic (Mashed into a paste)



For Salmon

  • 1 lb. Skin-On Salmon Fillet  (about 2 inches thick), cut into 4 portions
  • 1 tbsp. Toasted Sesame Oil
  • ½ tsp. Ground pepper
  • ¼ tsp. Salt




1. To Prepare Sauce: 

Whisk oil, lime juice, cilantro, fish sauce, chile (or jalapeño), ginger, honey, and garlic in a small bowl. Reserve 1 Tbsp. of the sauce in a separate small bowl to use for basting.

2. To Prepare Salmon:

Preheat grill to medium-high (see Tip). Pat salmon dry with paper towels. Rub oil all over the salmon. Sprinkle both sides with pepper and salt. Place the salmon on the grill, skin-side up. Grill until the salmon lifts from the grates without sticking, about 6 minutes. Flip the salmon and brush with the reserved 1 Tbsp. sauce. Cook until the salmon lifts from the grates without sticking and flakes with a fork, 1 to 2 minutes more. Serve with the remaining sauce.



TIP: Clean grill grates well before grilling to prevent the fish fillets from sticking. To oil the grates, soak a paper towel with vegetable oil, holding it with tongs, and rub it over the grates. (Do not use cooking spray on a hot grill.)



Grilled Chicken Thighs with Jerk Sauce




  • 2 Scallions (Trimmed and Carsely Chopped)
  • 2 Jalapeño Peppers (Seeded and Coarsely chopped)
  • 2 cloves Garlic (Chopped)
  • 2 Tbsp. Brown Sugar
  • 2 Tbsp. Lime Juice
  • 1 Tbsp. fresh Thyme Leaves Or Dried 
  • 1 Tbsp. Canola Oil
  • 1 Tbsp. Low-Sodium Soy Sauce
  • 1 Tbsp. White Vinegar
  • 1½ tsp. Minced Fresh Ginger
  • 1 tsp. ground Allspice
  • ½ tsp. ground Nutmeg
  • ¼ tsp. Salt 
  • 1½ lbs Bone-in Chicken Thighs (4 thighs) Skin Removed and Trimmed




1. To Prepare Sauce:

 Combine scallions, jalapeños, garlic, brown sugar, lime juice, thyme, oil, soy sauce, vinegar, ginger, allspice, nutmeg, and salt in a food processor. Process until smooth. Spoon 6 Tbsp. of this mixture into an airtight container and refrigerate until ready to serve.

2. To Prepare Chicken: 

Place chicken in a shallow dish, Spoon the remaining jerk sauce over the chicken; turn to coat. Cover and refrigerate for at least 3 hours or up to 8 hours.

3. Preheat grill to medium-high. Remove the reserved sauce from the refrigerator to bring to room temperature. Remove the chicken from the marinade; discard excess marinade.

4. Grill the chicken, covered, until an instant-read thermometer inserted into the thickest part registers 165°F, 5 to 7 minutes per side. Let stand for 10 minutes before serving. Serve the chicken with the reserved jerk sauce.



TO MAKE AHEAD: Prepare jerk sauce (Step 1) and refrigerate for up to 2 days.


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