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!
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