Grilled Asian Chicken with Carrot-Cucumber Slaw
2
Points®
Total time: 1 hr 6 min • Prep: 20 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
A honey-ginger marinade with a hint of lime gives the chicken a flavor boost while also serving as a tenderizer. The marinade has a sesame oil base which adds a toasted and nutty flavor. We used a zip-close plastic bag to marinate the chicken in for easy clean-up. After grilling the chicken, serve it with the vibrant slaw mixture that includes radishes, carrots, cucumber, cilantro, and mint.
Ingredients
Uncooked boneless skinless chicken breast
16 oz, 4 (4-ounce) breasts
Low sodium soy sauce
2 Tbsp
Fresh lime juice
2 Tbsp
Garlic
1 clove(s), minced
Fresh ginger
2 tsp, chopped peeled fresh
Honey
2 tsp
Canola oil
2 tsp
Minced ginger
1 tsp
Toasted sesame oil
1½ tsp
Table salt
¾ tsp
Radishes
3 medium, cut into matchstick strips
Carrots
½ small, cut into matchstick strips
English cucumber
½ medium, cut into matchstick strips
Cilantro
2 Tbsp, minced fresh
Fresh mint leaves
1 Tbsp, minced fresh
Instructions
1
Combine chicken, soy sauce, 1 tablespoon lime juice, garlic, ginger, 1 teaspoon honey, 1 teaspoon canola oil, and 1 teaspoon sesame oil in large zip-close plastic bag. Squeeze out air and seal bag; turn to coat chicken. Refrigerate 30 minutes.
2
Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
3
Whisk together remaining 1 tablespoon lime juice, remaining 1 teaspoon honey, remaining 1 teaspoon canola oil, remaining 1/2 teaspoon sesame oil, and 1/4 teaspoon salt in small bowl; set aside. Combine radishes, carrot, cucumber, cilantro, and mint in large bowl. Set aside.
4
Remove chicken from marinade; discard marinade. Sprinkle chicken with remaining 1/2 teaspoon salt. Place on grill rack and grill, turning once, until cooked through, 6-8 minutes.
5
Add lime juice mixture and toss to coat. Serve chicken with salad.
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