Grilled Asian Chicken with Carrot-Cucumber Slaw

Total Time
1 hr 6 min
20 min
6 min
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.


Uncooked boneless skinless chicken breast

16 oz, 4 (4-ounce) breasts

Low sodium soy sauce

2 Tbsp

Fresh lime juice

2 Tbsp


1 clove(s), minced

Fresh ginger

2 tsp, chopped peeled fresh


2 tsp

Canola oil

2 tsp

Minced ginger

1 tsp

Toasted sesame oil

1½ tsp

Table salt

¾ tsp


3 medium, cut into matchstick strips


½ small, cut into matchstick strips

English cucumber

½ medium, cut into matchstick strips


2 Tbsp, minced fresh

Fresh mint leaves

1 Tbsp, minced fresh


  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.