Sesame BBQ Chicken and Rice Noodles

    A Mash-Up of summer grilling flavors with a Vietnamese style noodle salad.


    • 1.5 Pounds Boneless Skinless Chicken Thighs
    • 2 Tablespoons Soy Sauce (or tamari for gluten free)
    • 1/4 Cup Honey
    • 1 Lemon (juice)
    • 1 Tablespoon Rice Vinegar
    • 2 Tablespoons Sesame Oil
    • 1/4 Cup Sesame Seeds
    • 1 Clove Garlic
    • Salt, Pepper, Chile Flake
    • 8 Ounces Thin Rice Noodles
    • 4 Heirloom Tomatoes
    • 1 Large Head Broccoli
    • 1/4 Cup Fish Sauce
    • 2 Tablespoons Sesame Oil
    • 1 Lemon (juiced)


    1. Mix the chicken marinade ingredients and stir in the chicken. Let it marinate in the fridge for a few hours or up to 12. Grill on medium heat until nicely browned and cooked through, about 30 minutes. Allow to cool before dicing it up.
    2. Dice the tomatoes and lightly salt them. Meanwhile cut the broccoli into big chunks for the grill. Toss in some olive oil and salt and grill to brown. Allow to cool and dice it up. Add it to the tomato mixture.
    3. Cook the rice noodles according to the package instructions. Strain and rinse. Toss with fish sauce and sesame oil. Toss in with the tomato and broccoli. Add the chicken to this mixture and toss well. Taste and add more seasonings as needed. (like fish sauce, sesame oil, chile flake, lemon juice, etc)


    I was craving an Asian flavored BBQ chicken, but I wasn’t sure how I wanted to serve it. I came up with this fun noodle salad that combined some of the Asian flavors and style that I was craving, with summertime flavors like tomato and grilled chicken. At the last minute I decided to grill some broccoli and throw it in and it really made this noodle dish pop. I have never grilled broccoli before, but from now on I will be doing it all the time!

    These tomatoes were really beautiful!
    Sesame BBQ chicken and some nice blackened broccoli.
    This chicken was great! The sesame seeds got nice and toasted on the grill and the honey in the marinade made these sticky sweet.
    Chicken, broccoli, and tomato all go in with the noodles.
    Super fresh and light, but also really deep flavors.
    The charred broccoli had a really nice bitter flavor.
    And the whole dish had a nice salty, sour, sweet, spicy balance.
    I could eat this every night in the summer!