Asian Grilled Chicken with Snap Pea Slaw is a healthy grilled chicken recipe that's full of flavor, vibrant colors, and crunch.
We’ve 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.
File this gorgeous and vibrant grilled chicken recipe under big flavor with minimal effort. Quick cooking, bright, and healthy too!
Just LOOK at the colors in this Snap Pea Slaw! As delicious to eat as it is gorgeous to look at.
Asian-Inspired Marinated Chicken
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, green onions, shredded carrots, and sugar snap peas.
Truly, this chicken is one of the most delicious to ever come off my grill. It’s got the perfect balance of tangy, heat, and a little sweet and I love the contrast of hot, sizzling chicken topped with cold, crunchy slaw.
This is a must try, easy grilling recipe!
How to Make this Recipe
Start by mixing up the marinade and slaw dressing, which are one and the same.
In a bowl whisk together:
- Gluten-free low-sodium Tamari (or soy sauce if not GF)
- 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 chopped green onions and chicken breasts that have been pounded to an even thickness.
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 eat, preheat the grill on high heat until it reaches at least 400 degrees then turn the heat down to medium.
- Tip: 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. Be sure to keep the lid shut when grilling!
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. 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!
Ingredients
- 4 chicken breasts, ~2lbs, pounded to an even thickness
- 3 green onions, chopped into thirds
- 6 Tablespoons gluten free reduced-sodium Tamari, or soy sauce if not GF
- 1/4 cup brown sugar
- 1-1/2 Tablespoons sesame oil
- 1 Tablespoon sesame seeds
- 2 teaspoons Siracha chili sauce
- 1/2 teaspoon ground ginger
- 3 cloves garlic, smashed
- 1/2 lime, juiced
- salt and pepper
For the Snap Pea Slaw:
- 3 cups thinly shredded red cabbage, ~1/2 small head
- 1 cup sugar snap peas, thinly sliced on the diagnoal
- 2 carrots, peeled then thinly sliced or shredded
- 3 green onions, thinly sliced on the diagonal
Directions
- 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, smashed garlic, and lime juice in a bowl then whisk to combine. Reserve 1/3 cup marinade then pour the remaining marinade into 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. Remove chicken to a plate then let rest for 10 minutes.
For the Snap Pea Slaw:
- Add ingredients to a large bowl with the reserved marinade then toss with tongs to combine. Taste then add extra lime juice, salt, and pepper if necessary. Top chicken with slaw then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Looks delicious! Is the 4-5 hour maximum of marinating time because the soy sauce/tamari would cause an issue?
Exactly – I find it can turn the chicken rubbery!
Looks delicious! About how many pounds of chicken breasts would you say you need for this recipe? Breasts vary so much in size!
I always use Just Bare Chicken so four chicken breasts is ~1-3/4lbs, but the marinade would work just fine for four larger chicken breasts – up to 2-1/4lbs, I’m sure!
Off topic, but what brand of fleece jacket does your son have? I want to get something similar for my son for the fall and winter. I love coats like that since they are not too bulky for the car seat. I will have to try this recipe, too. Thanks for posting!
It’s Columbia and I LOVE it! I’ve gotten him three sizes now – I just buy the next size up every spring when they go on sale at Younkers. They are perfect for spring and fall and can be dressed up or down!
Kristin: This looks gorgeous! And thanks to the person who asked about salmon. A question for you: I tend to stay away from sugar snap and snow peas because of that awful string. I’ve read and tried techniques to de-string the peas but with very little success. Any tips? Thank you!
I haven’t had any sugar snap peas with strings – just snow peas (which I agree, those strings are awful!) I just did a quick Google search and it appears that sugar snap peas are widely available in stringless, which must be the kind I’ve been getting. I might just try again and see if you get the stringless variety!
Wow, those colours are stunning, total summer rainbow on a plate! :-D
Aww, and Lincoln is such a little man :-))
Sounds like a fun weekend! I’m such a fan of Asian flavors. I’ve pinned this recipe for the weekend!
I have chicken marinating in this right now for the grill tomorrow. And I’m currently eating a bowl of Turkey, quinoa, sweet potato chili. One of my favorite recipes of yours. Really everything from your blog has been great!
Thanks so much for the feedback, Kimberly, I hope you love the chicken!
I love all the Asian flavors in the marinade! And I’ve been loving snap peas lately, too. This looks SO fresh and delicious, Kristen!
I just love grilling this time of year! Something about the grill just makes everything taste better!
Would this marinade work on salmon? Usually we are happy with plain grilled salmon but we got a frozen package that really needs to be livened up.
Absolutely – it would be delicious with salmon!
Tried this with salmon tonight = awesomesauce!! Quick question, you mention using soy sauce will mean it is not gluten free but the label on my La Choy says “Gluten Free As Always”… What’s the deal? We’re trying to be gluten free with the hubs’ Crohn’s disease, but it can be tricky! Thoughts?
Such a sweet photo of you and your little man! Last summer I came out in a dress and all night my daughter kept telling me to go put pants on. By the end of the night I was so self conscious that my dress was too short or my legs were too white (or both).
Gahhh, too funny!!
My son is close to your son’s age and when I put on a skirt to wear to mother’s day brunch he said “Mommy, are you a GIRL??” Haha ;) Guess I could change out of my yoga pants/jeans more often… Adding this recipe to our summer grill list!!
Ok this made me laugh out loud. ? Kids say the darndest things!
Any and all grilled chicken is just heaven!