Grilled Marinated Asian Chicken with Crunchy Slaw – Recipe! Image 1
Food, Main Courses

Grilled Marinated Asian Chicken with Crunchy Slaw – Recipe!

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Creating recipes to enjoy for weeknight meals during the summer months means keeping things pretty cool in the kitchen.  Using your outdoor, or stove top grill to prepare marinated Asian chicken thighs, to toss over a delightfully crunchy slaw made with mostly pantry ingredients — seems fit for the season and down right delicious.

Soy sauce, sesame oil, some kind of chili paste with honey or maple syrup makes the simplest marinade for chicken, and similar ingredients create a zesty dressing to pour over shredded cabbage, sliced sweet peppers, and scallions.  I love the idea of using what I have on hand to make both a marinade and a dressing — it keeps things super easy that way.  You can serve this at room temperature or hot off the grill – both ways can be enjoyed al fresco on a warm evening.

Grilled Marinated Asian Chicken with Crunchy Slaw – Recipe! Image 2

Ingredients

Chicken and Marinade

1 pound boneless skinless chicken thighs

1/3 cup soy sauce

2 tablespoon sesame oil

2 tablespoons neutral oil

2 tablespoons honey or maple syrup

2 tablespoons freshly minced ginger, or 1 teaspoon ground ginger

1 tablespoon chili paste, any variety

1 clove garlic, minced

Dressing for Slaw

2 tablespoons apple cider vinegar

2 tablespoons neutral oil

1 tablespoon sesame oil

1 tablespoon soy sauce

1 teaspoon honey or maple syrup

1 teaspoon chili paste

Slaw

3 cups shredded cabbage

1 cup sliced or diced sweet bell peppers, any variety

2 scallions, sliced

1/3 cup fresh cilantro, roughly chopped + more sprigs for top of slaw

1/4 cup fresh mint, roughly chopped

1/3 cup smoked or roasted almonds, roughly chopped

(Serves 4)

Grilled Marinated Asian Chicken with Crunchy Slaw – Recipe! Image 3

Grilled Marinated Asian Chicken with Crunchy Slaw – Recipe! Image 4

To Prepare:

  1. Remove chicken from packaging.  In a casserole dish – add marinade ingredients, whisk.  Place chicken in dish, coating on all sides.  Cover with plastic or lid and refrigerate at least 4 hours up to overnight.
  2. Remove chicken from marinade.  On a stove top grill pan or outdoor grill preheated to about 400 degrees, place chicken and cook for 8-10 minutes per side.  Remove and let cool, while you prepare slaw.
  3. In a small jar with fitted lid, add all dressing ingredients and shake until combined.
  4. In a large bowl, add cabbage, sweet peppers, scallions, cilantro, and mint.  Pour dressing over top and toss.
  5. Slice chicken thighs crosswise and place on top of slaw.  Top with chopped almonds and more cilantro, if desired.  Enjoy!

 

 

 

 

 

 

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