TRADER JOE'S MEALS EPISODE #40: Red Curry Chicken Thighs w/ Cucumber Salad

In a large bowl, combine the chicken thighs with 3/4 bottle of red curry sauce and mix well to coat chicken thighs evenly. Using your hands works best. Cover and refrigerate for at least 30 minutes (the longer the better).

Meanwhile, prepare the cucumber salad by combining the mini Persian cucumbers, green onions, cilantro, sesame oil, coconut aminos, sugar, lime juice, pinch of salt, and red chili flakes together in a bowl. Let sit at room temp for at least 10 minutes to marinate.

When you're ready to eat, heat grill to medium-high and remove chicken thighs from marinade. Grill chicken thighs for 4-5 minutes each side, or until cooked through. After flipping, use a brush to brush chicken thighs with the reserved 1/4 bottle of red curry sauce. Season with salt and pepper.

Serve chicken thighs over jasmine rice and top with cucumber salad. Garnish with more cilantro and green onions. Enjoy!