Grilled Island Chicken with Asian Slaw
By Traeger Kitchen
Kick bland chicken to the curb and Traeger poultry, it seals in the natural juices. This Asian inspired marinade infuses each bite with refreshing flavors, add Asian Slaw for a fresh crunch.
Prep Time
3 Hr
Cook Time
30 Min
Pellets
Maple
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Teaspoon | sesame oil |
| 1 Teaspoon | grated ginger |
| 1 Teaspoon | garlic, chopped |
| 2 Teaspoon | Lemon Grass, Chopped |
| 4 Teaspoon | soy sauce |
| 2 Teaspoon | coconut oil |
| 4 Ounce | chicken breasts |
| 1 Teaspoon | ginger, peeled and grated |
| 1 Tablespoon | Sambal Oelek |
| 2 Tablespoon | rice vinegar |
| 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 |
Steps
1
Combine all the ingredients for the marinade.
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.
3
Add the first five ingredients for the slaw in a small bowl, whisking to combine.
4
In a large bowl, combine the remaining ingredients. Toss with the dressing at least 30 minutes before serving.
5
When ready to cook the chicken, set temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
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.
450 ˚F / 232 ˚C
165 ˚F / 74 ˚C
00:30
7
Serve with slaw and white rice. Enjoy!
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