Grilled Marinated Asian Chicken with Crunchy Slaw – Recipe!

Getting creative for weeknight meals on warmer evenings is key to keeping things cool in the kitchen.  Using an outdoor grill, or stove top grill pan to prepare Grilled Marinated Asian Chicken with Crunchy Slaw — seems fit for tonight and it’s downright delicious.

Pantry items like soy sauce, sesame oil, and chili paste with honey or maple syrup makes the easiest 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.

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Ingredients

Chicken and Marinade

1 pound boneless skinless chicken thighs

1/3 cup soy sauce

2 tablespoon sesame oil

2 tablespoons neutral oil, grapeseed or avocado

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)

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!