Skip to Content
A message to our customers on COVID-19 Read More About Sobeys COVID Response
Marinate Time
30 mins
Prep Time
10 mins
Total Time
1 h 10 m
Serves
4

Ingredients

¼ cup
rice vinegar
60 mL
2 tbsp
lime zest
30 mL
1 tbsp
fish sauce
15 mL
1 tbsp
grated fresh ginger
15 mL
1 tbsp
Thai chili garlic sauce (such as sambal oelek)
15 mL
1 tbsp
honey
15 mL
6
boneless, skinless chicken thighs
4½ cups
loosely packed baby spinach, finely chopped
1.125 mL
½ cups
diced mango
125 mL
¼ cup
roughly chopped cilantro, plus more for garnish
60 mL
4
Sensations by Compliments Deluxe Hamburger Buns
1
tomato, sliced
lime wedges, to serve

Method

Step 1
Whisk together rice vinegar, lime zest, fish sauce, ginger, Thai chili garlic sauce and honey in small bowl. Reserve ⅓ cup (75 mL) mixture (cover and keep chilled if marinating chicken overnight). Pour remaining marinade into large zip-top bag. Add chicken and turn to coat. Seal bag and marinate in refrigerator 30 min., or up to 8 hr.
Step 2
Remove chicken from bag (discard marinade). Place chicken on grill preheated to medium-high. Grill 5 to 6 min. per side, or until instant-read thermometer registers 165˚F (74˚C) in thickest part of thigh. Remove from grill; let rest 5 min. Use two forks or hands to shred chicken into large bowl. Stir in spinach, mango and cilantro. Set aside.
Step 3
Bring reserved ⅓ cup (75 mL) marinade to a boil in small saucepan over medium-high heat. Simmer until slightly thickened, about 1 min. Cool until warm. Pour over shredded chicken mixture; toss to combine.
Step 4
Toast buns on grill. Tuck chicken mixture, tomato and cilantro garnish into buns. Serve with lime wedges.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe):
Calories:
410
Fat:
10 g
Saturated Fat:
2 g
Carbs:
52 g
Fibre:
3 g
Sugar:
15 g
Cholesterol:
80 mg
Protein:
29 g
Sodium:
910 mg