Unity through Diversity

Mixis Living Food/Fusion

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A bit of Thai, a hint of Szechuan, and a dash of Korean. The Goal: a deep, complex flavor, giving sweet kisses to the taste buds, followed by a slap of heat that will make you sweat with a smile on your face! When you grill these, grill them more towards the well-done side; this will help caramelize the sugars and bring out the complex flavor -- the dark meat of the thighs can handle a little a little extra cooking without drying out (unlike breast meat.) Pair them with Szechwan noodles to complete the fusion!


½ cup chopped fresh cilantro
¼ cup toasted sesame oil
½ cup finely sliced green onions
¼ cup dark soy sauce
¼ cup minced garlic
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons hot bean paste
1 tablespoon chili paste (pla yang for mild heat and nice flavor or Tadang for a real slap and nice flavor)
1 ½ pounds boneless chicken thighs


Combine all the ingredients except for the chicken in a large Ziploc bag or mixing bowl. Mix well.

Add the chicken, cover with the marinade and marinate overnight covered in the refrigerator, turning the chicken whenever you think about it.

Cook on the grill, but save the marinade.

Cook the remaining marinade in a small saucepan over medium heat for about 10 minutes; this is your dipping sauce.