Asian Marinated Chicken

A few simple ingredients and a grill transform a run-of-the-mill chicken breast into our wildly flavorful Asian Marinated Chicken. Lime juice, honey, fish sauce, soy sauce, and honey are the ensemble of ingredients making up the ultra flavorful marinade the chicken is immersed in before it's thrown on the grill. What results is a slightly charred on the outside, moist on the inside chicken breast that's worthy of the most glorious summer weekend. We serve the juicy chicken with an easy Snap Pea Panzanella and then relish in the fact that this easy dinner took virtually no effort to put together.

Course Main Course

Cuisine Asian

Keyword asian marinated chicken, grilled chicken breast, asian grilled chicken

Prep Time 20

Cook Time 15

Marinating time 5

Total Time 5 35

Servings people

Calories 735kcal

Author Nicole

Cost $25

Equipment

Grill

Ingredients

4 medium chicken breast 6-8 ounces each
1/4 cup honey
1/4 cup fish sauce 1/8 cup if you want a less heavy fish sauce flavor
1/4 cup lime juice
1/4 cup soy sauce
2 tbsp sesame oil
1 large garlic clove, grated
1/4 tsp salt

For the Panzanella

8 oz loaf artisan sourdough bread cut into 1-inch cubes
2 tbsp canola oil or olive oil
3/4 tsp kosher salt, divided
1/2 tsp garlic powder
3/4 tsp ground ginger, divided
3 tbsp lime juice
3 tbsp sesame oil
1 small garlic clove, grated
2 tsp honey
1 cup sugar snap peas
1/2 cup sliced cucumber

Instructions

Using a meat mallet or rolling pin, pound out each chicken breast so they are even in thickness.
Add the honey, fish sauce, lime juice, soy sauce, sesame oil, and garlic to a large plastic baggie. Add the chicken. Massage the marinade into the breasts. Place the plastic baggie in a bowl or shallow dish. Marinate for at least four hours and up to eight.
While the chicken marinates, make the panzanella. Preheat oven to 325 degrees. Add bread cubes to a large baking sheet. Drizzle with oil. Use hands to evenly coat the bread. Sprinkle the bread with 1/2 teaspoon salt, garlic powder, and 1/2 teaspoon ground ginger. Again, use hands to evenly coat. Spread the bread on the baking sheet and bake until toasted, about 15 minutes. Cool completely.
Add the lime juice, remaining 1/4 teaspoon groun ginger, honey, garlic, and remaining 1/4 teaspoon salt to a small bowl. Whisk to combine. Whisk in sesame oil. Season to taste with salt and pepper.
Add snap peas, sliced cucumber, and green onion to a large bowl. Drizzle with half of the dressing. Toss to combine. Add the bread and drizzle with remaining dressing. Toss to combine. Add cilantro. Toss. Season with salt and pepper. Can be assembled 1 hour in advance.
When you're ready to grill the chicken. Make sure the grates are clean. Preheat the grill to medium-high. You want it at about 400 degrees. Lightly oil the grill with canola oil.
Use tongs to take the chicken out of the marinade. Let excess marinade drip off. Season both sides with a little bit of salt and pepper. Place on the grill. Close the grill. Cook for 5-6 minutes until you have good grill marks. Do not try to flip the chicken before then. After 5 minutes, flip chicken and cook on the other side for another 5-6 minutes or until an instant read thermometer registers 160 degrees. Remove, cover with foil and let the chicken rest 5-7 minutes to reach 165 degrees and let the juices redistribute.
Slice the chicken and serve with salad.

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