• Chicken leg meat2½ #
  • Lemongrass Sauce & Marinade¾ c


  • Kosher saltto taste
  • Lemongrass Sauce & Marinadeas needed


  • Red cabbage (shredded)1 qt
  • Kosher salt1 Tbl
  • Apple cider vinegar½ c + 2 Tbl
  • Sugar½ c
  • Celery seed⅛ tsp
  • Mustard seed1½ tsp


  • Asian pear (julienne)as needed


Marinate chicken:

  • Place chicken into large zip top bag and add ¾ c Lemongrass Sauce & Marinade; close bag, toss to cover all of the chicken with sauce and marinate in refrigerator for 1-2 days


Marinate Cabbage (the night before cooking the chicken):

  • In large bowl, toss cabbage with 1 Tbl Kosher salt and let sit for 20 minutes; rinse and drain
  • In small sauce pot, combine apple cider vinegar, sugar, celery seed, and mustard seed and heat to a quick simmer, about 2-3 minutes
  • Remove from heat and combine with cabbage; toss to combine
  • Place cabbage in a bowl, cover, and refrigerate overnight


Prepare Chicken:

  • Fire up the grill or grill pan
  • Remove marinated chicken from refrigerator and lightly season with salt to taste
  • Grill chicken until cooked, about 3-4 minutes on each side or until internal temperature reaches 155°F
  • Remove from heat and let chicken rest for 5 minutes
  • Brush chicken with Lemongrass Sauce & Marinade and slice into ¾” strips
  • To serve, place chicken on platter and top with Pickled Cabbage and, if desired, garnish with fresh mango, Asian pear, or pineapple