Asian Grilled Chicken with Snap Pea Slaw Recipe


For the Chicken:

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • Salt and freshly ground black pepper

For the Marinade:

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon red pepper flakes (optional, for a bit of heat)

For the Slaw:

  • 1 (12-ounce) bag coleslaw mix (or shred your own cabbage)
  • 1 cup sugar snap peas, thinly sliced
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro

For the Dressing:

  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1/2 teaspoon minced fresh ginger
  • Pinch of red pepper flakes (optional)


  • Marinade: In a medium bowl, whisk together all marinade ingredients.
  • Chicken: Place chicken in a large zip-top bag or shallow dish. Pour in the marinade, seal/cover well, and marinate in the refrigerator for at least 30 minutes or up to overnight for maximum flavor.
  • Slaw: While the chicken marinates, prepare the slaw. Combine coleslaw mix, snap peas, carrots, green onions, and cilantro in a large bowl.
  • Dressing: In a small bowl, whisk together all dressing ingredients.
  • Grill: Preheat your grill to medium-high heat (around 400-450 degrees F). Remove chicken from the marinade and pat dry with paper towels. Season both sides with salt and pepper.
  • Cook the chicken: Lightly oil the grill grates. Grill chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165 degrees F.
  • Assemble: Toss the slaw with the dressing. Serve grilled chicken on top of the slaw.


  • Don’t discard the marinade: Bring the leftover marinade to a boil in a saucepan before drizzling over the chicken for extra flavor.
  • Make it a meal: Serve with cooked rice or noodles for a complete meal.
  • Variations: Add other veggies to the slaw, like shredded bell peppers or cucumbers.
  • Spice it up: Add more red pepper flakes or a touch of sriracha to the marinade or dressing for extra heat.


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