Grilled Island Chicken with Asian Slaw

Ingredients

Units of Measurement:

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Steps

• 1

  Combine all the ingredients for the marinade.

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  Ingredients

  • 1 Teaspoon sesame oil

  • 1 Teaspoon grated ginger

  • 1 Teaspoon garlic, chopped

  • 2 Teaspoon Lemon Grass, Chopped

  • 2 Teaspoon soy sauce

  • 2 Teaspoon coconut oil

• 2

  Place the chicken breasts and the marinade in a large, sealable bag. Seal and place in the fridge. Marinate the chicken for at least 3 hours, best if overnight.

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  Ingredients

  • 4 Ounce chicken breasts

• 3

  Add the first five ingredients for the slaw in a small bowl, whisking to combine.

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  Ingredients

  • 1 Teaspoon sesame oil

  • 1 Teaspoon ginger, peeled and grated

  • 2 Teaspoon soy sauce

  • 1 Tablespoon sambal oelek

  • 2 Tablespoon rice vinegar

• 4

  In a large bowl, combine the remaining ingredients. Toss with the dressing at least 30 minutes before serving.

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  Ingredients

  • 1 Cup Napa Cabbage, Shredded

  • 1 Cup shredded green cabbage

  • 1 Cup purple cabbage, shredded

  • 1 Cup Carrots, Julienned

  • 1 Cup Bean Sprouts, fresh

  • 2 Tablespoon scallions, chopped

  • 2 Tablespoon cilantro, chopped

• 5

  When ready to cook the chicken, set temperature to High and preheat, lid closed for 15 minutes.

  Grill: 500 ˚F

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• 6

  Take the chicken out of the marinade and place it on the grill. Cook until the internal meat temperature reaches 165℉, about 30 minutes.

  Grill: 500 ˚F

  Probe: 165 ˚F

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• 7

  Serve with slaw and white rice. Enjoy!

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