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Grilled Island Chicken with Asian Slaw

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

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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!

My Notes


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