Grilled Thai Chicken Thighs With Spicy Broccoli Slaw

• 2 tablespoons Thai or Vietnamese fish sauce*
• 2 tablespoons sherry vinegar
• 3 tablespoons reduced-sodium soy sauce, divided
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• 2 stalks fresh lemongrass, white parts only, minced
• 2 pounds boned, skinned chicken thighs
• 2 tablespoons seasoned rice vinegar
• 1/4 cup vegetable oil
• 2 teaspoons mirin
• 2 tablespoons minced fresh ginger
• 1 serrano chile, minced
• 12 ounces broccoli slaw
• 2 green onions, trimmed and thinly sliced

1. Heat grill to high (450u0b0 to 550u0b0). Mix fish sauce, sherry vinegar, 2 tbsp. soy sauce, the brown sugar, garlic, and lemongrass; add chicken and toss to coat.
2. Mix remaining 1 tbsp. soy sauce, the rice vinegar, oil, mirin, ginger, and chile. Toss with broccoli slaw and green onions.
3. Grill chicken, basting with marinade and turning once, until cooked, about 10 minutes. Serve chicken over slaw.
4. *Find in the Asian-food aisle.

fish sauce, sherry vinegar, soy sauce, brown sugar, garlic, only, chicken, rice vinegar, vegetable oil, mirin, fresh ginger, serrano chile, broccoli slaw, green onions

Taken from www.myrecipes.com/recipe/grilled-thai-chicken-thighs (may not work)