I’m so happy to report that we have used our grill more in the past month than we did ALL last summer. The latest dish to grace our grill grates? Asian Grilled Chicken with Snap Pea Slaw. I’ve found a totally new appreciation for quick cooking, smoky grilled dinners that come with big flavor and minimal clean up, including this bright and healthy chicken recipe!
First thing’s first, check out the colors in this dish! I’m so excited to start eating like it’s SUMMER, aka easily eating the rainbow.
Chicken marinated in my favorite Asian-inspired ingredients including gluten-free Tamari or soy sauce, sesame oil, chili sauce, a little brown sugar, lime juice, garlic, and ginger is grilled then topped with an ultra-crunchy slaw made from shredded red cabbage, crispy green onions, crunchy carrots, and sweet sugar snap peas that’s dressed in the same sauce as the chicken is marinated in (I mean, not like the same sauce, but a reserved portion of the marinade!) It’s fun to eat, pretty to look at, fresh, healthy, and easy.
Honestly this chicken is one of the most delicious to come off my grill. It’s got the perfect balance of tangy, heat, and a teeny tiny bit of sweet, and oh my gosh, is so tender. I love that the slaw has the unconventional addition of sugar snap peas which I have been so obsessed with this spring. Sweet and crunchy like no other vegetable. I know you’ll love this dish!
Start by mixing up the marinade and coleslaw dressing which I mentioned are one and the same.
In a bowl whisk together:
- Gluten-free low-sodium Tamari or soy sauce (dish will not be GF if using soy sauce,)
- Brown sugar
- Sesame oil
- Sesame seeds
- Siracha chili sauce
- Ground ginger
- Minced garlic
- Lime juice
- Salt and pepper
Reserve 1/3 cup of the marinade then add the rest to a big Ziplock bag with 3 roughly chopped green onions and 4 chicken breasts that have been pounded thin. Squish the bag to make sure everything’s coated then marinate in the refrigerator for at least 30 minutes and up to 4 or 5 hours.
When it’s time to heat, preheat the grill on high heat until it reaches at least 400 degrees then turn the heat down to medium. It’s important to keep the heat over medium as any higher will cause the sugar in the marinade to burn vs caramelize. Spray one side of the chicken breasts with nonstick spray then place sprayed side down on the grill and grill for 3-4 minutes per side, spraying the tops before flipping.
While the chicken’s grilling, toss together the crunchy Snap Pea Slaw. That’s just shredded red cabbage, sliced sugar snap peas, shredded carrots, and green onions that have been sliced on the diagonal, tossed with the reserved marinade. You could definitely slice the vegetables up a day or two ahead to save time! Taste then add extra lime juice, salt, and pepper if needed.
Once the chicken is cooked through, plate it then top with the crunchy fresh slaw. Drizzle with extra lime juice, if you please, then dig in! I hope you love this crunchy, savory, fresh and healthy summer grilling dish!
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Asian Grilled Chicken with Snap Pea Slaw
- 4 chicken breasts, pounded to an even thickness
- 3 green onions, chopped into thirds
- 1/4 cup + 2 Tablespoons low-sodium gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
- 1/4 cup brown sugar
- 1-1/2 Tablespoons sesame oil
- 1 Tablespoon sesame seeds
- 2 teaspoons chili sauce (like Siracha)
- 1/2 teaspoon ground ginger
- 3 cloves garlic, minced
- juice of 1/2 lime
- salt and pepper
- For the Snap Pea Slaw:
- 3 cups thinly shredded red cabbage (about 1/2 small head)
- 1 cup sugar snap peas, thinly sliced vertically
- 2 carrots, peeled then thinly sliced or shredded
- 3 green onions, thinly sliced on the diagonal
- Place chicken breasts in a large ziplock bag with the green onions then season with salt and pepper and set aside. Combine Tamari, brown sugar, sesame oil, sesame seeds, chili sauce, ground ginger, garlic, and lime juice in a bowl then whisk to combine. Reserve 1/3 cup marinade then pour the remaining marinade in the bag with the chicken and green onions. Refrigerate for at least 30 minutes and up to 5 hours.
- Preheat grill over high heat for 10 minutes (I like to let my grill get to at least 400 degrees.) Turn heat down to medium then spray chicken very well with nonstick spray and place sprayed side down on the grill. Grill for 3-4 minutes a side with the lid closed, spraying the top sides before flipping.
- While the chicken is grilling, combine red cabbage, snap peas, carrots, and green onions in a large bowl then toss with reserved marinade. Taste then add extra lime juice, salt, and pepper if necessary. Top chicken with slaw then serve.
Adapted from Cooking Light Magazine
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.