Grilled Chicken Teriyaki With Udon Noodle Salad

Ingredients

• 2 free range chicken breasts whole, approx. 2 lbs., boneless, skin-on
• 3 boneless skin on chicken thighs approx. 1 1/2 lbs., boneless, skin-on
• 1 1/2 cups Soy Vay® Veri Veri Teriyaki®
• black pepper freshly ground, to taste
• 2 serrano chilies medium, rough chop with seeds
• 3/4 cup cilantro fresh, leaves only
• 1/2 cup Italian parsley fresh, leaves only
• 2 teaspoons shallot chopped
• 2 teaspoons ginger fresh, peeled or chopped
• 1 teaspoon garlic fresh, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper freshly ground
• 4 tablespoons rice vinegar
• 1 tablespoon sesame oil toasted
• 1 cup extra virgin olive oil
• 9 1/2 ounces udon 1 package
• 1 cup English cucumber peeled, seeds removed, julienne cut
• 2 cups savoy cabbage thinly sliced
• 1/4 cup scallions thinly sliced on bias
• 3/4 cup red bell pepper julienne cut
• 3/4 cup carrot shredded
• 1 herb dressing
• 1/2 cup slivered almonds toasted