WEEKDAYS 1e|12c|p

Grilled Chicken with Crunchy Peanut Slaw

Clinton Kelly
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Servings: 4
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easy
|
15 to 30 min
Part 1 of 2

Pair your grilled chicken with this crunchy peanut slaw for a delicious and refreshing summer meal!


  • Ingredients
  • step-by-step directions
Ingredients
Grilled Chicken with Crunchy Peanut Slaw
  • 4 chicken cutlets
  • 2 tablespoons sesame oil (divided)
  • 3 limes
  • 2 tablespoons peanut butter
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon canola oil
  • 1 pinch chili flakes
  • 1 1/2 cups English cucumber (cut into matchsticks)
  • 1 red bell pepper (thinly sliced)
  • 1 cup shredded carrots
  • 1/2 cup cilantro leaves
  • 1 bunch scallions (thinly sliced on a bias)
  • 1/4 cup roasted, salted peanuts (roughly chopped, plus more to garnish)
  • kosher salt and freshly ground black pepper
Directions
  • Preheat a grill to medium-high heat.
  • Season the chicken on both sides with salt and pepper and drizzle with a tablespoon of sesame oil.
  • Place the chicken on the grill and cook for 3 minutes. Flip the chicken and cook for another 3-4 minutes, until charred on both sides and cooked through in the middle. Remove chicken to a platter.
  • Meanwhile, make the slaw. In a large bowl, whisk together the juice of 3 limes, peanut butter, grated ginger, rice wine vinegar, 1 tablespoon of sesame oil and canola oil. Season to taste with chili flakes, salt and pepper.
  • Add the prepared cucumbers, red bell peppers, carrots, cilantro, scallions and peanuts. Toss to evenly coat and to combine.
  • Serve chicken cutlets with the Crunchy Peanut Slaw. Garnish with more chopped peanuts.
  • Tip: prepare the vegetables and dressing ahead of time and keep separate in the refrigerator. Dress the slaw before serving.

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