Grilled Chicken with Blistered Green Bean Salad

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  Sugar, Granulated White(60g)
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  Fish sauce(30g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lime Juice, Fresh(60g)
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  Garlic
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  Sriracha sauce(15g)
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  1 teaspoon kosher salt
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  Chicken Thigh, Boneless Skinless(1134g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Green Beans(227g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Tomato, Cherry(240g)
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  Peanuts, Dry Roasted(60g)
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  Cilantro, Fresh(60g)
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  Mint, Fresh(60g)

Instructions

1. 1Combine the granulated white sugar with ¼ cup water in a small bowl, stirring until the sugar fully dissolves. In a large bowl, whisk together the sugar water, fish sauce, olive oil, lime juice, grated fresh garlic, sriracha sauce, and salt. Transfer ¼ cup of this marinade to a medium bowl and set aside for the salad.
2. 2Add the chicken thighs to the large bowl with the remaining marinade and toss to coat evenly. Cover and let marinate at room temperature for 30 minutes.
3. 3Heat olive oil in a medium skillet over high heat until glistening and shimmering, about 1–2 minutes. Add the green beans in a single layer and cook undisturbed over high heat for 1–2 minutes until they begin to blister. Stir and continue cooking for 3–4 minutes until charred and tender, with darkened spots visible on the beans.
4. 4Transfer the blistered green beans to the medium bowl with the reserved marinade. Add the cherry tomatoes, dry roasted peanuts, fresh cilantro, and fresh mint. Toss gently to combine and set aside.
5. 5Preheat a grill or grill pan to medium heat, about 5 minutes. Remove the chicken thighs from the marinade, letting excess drip off. Place on the grill and cook undisturbed for 4 minutes over medium heat until lightly charred on the first side.
6. 6Flip the chicken, brush with remaining marinade from the original bowl, and continue cooking over medium heat for 8–10 minutes total, turning occasionally, until the internal temperature reaches 165°F at the thickest part when checked with an instant-read thermometer.
7. 7Divide the cooked chicken evenly among 4 airtight containers while hot. Top each portion with the green bean salad, distributing evenly.
8. 8Seal the containers and refrigerate until ready to serve, up to 4 days.