Spice-crusted Chicken With Asian Slaw
This flavorful grilled chicken recipe brings together a perfect balance of spicy, sweet, and tangy flavors. Marinated in a mixture of sesame oil, chilli flakes, cumin seeds, and Sichuan peppercorns, the chicken is grilled to perfection. Served alongside a vibrant cabbage slaw dressed with a zesty soy and lemon dressing, this dish is a delightful combination of textures and aromas.
— Constant Cookbook
Ingredients
- 4 skinless, boneless chicken breasts
- 2 tbsp sesame oil
- 1 tsp each chilli flakes , cumin seeds and Sichuan peppercorns
- 3 tbsp soft brown sugar
- 3 tbsp soy sauce
- juice 1 lemon , plus lemon halves to serve
- ½ small white cabbage , finely shredded
- 1 red onion , sliced
- 1 red chilli , deseeded and chopped
- small handful coriander sprigs, to serve
Instructions
- Slice most of the way through each chicken breast lengthways, and open out like a book. Cover with cling film and gently beat with a rolling pin until flattened. Rub 2 tsp sesame oil all over the chicken.
- Roughly crush the chilli flakes, cumin seeds and peppercorns using a pestle and mortar. Add some salt and sprinkle over both sides of the chicken. Chill until you are ready to cook.
- In small bowl, mix the remaining sesame oil, sugar, soy sauce and lemon juice. Add the cabbage, onion and chilli to a large bowl, pour over half the dressing and mix well. Save remaining dressing to use as a dipping sauce for the chicken.
- Heat grill to high. Place the chicken on a baking tray lined with foil, grill for 3-4 mins on each side until cooked through. Serve with the slaw, lemon halves, a scattering of coriander and dipping sauce.
Cook Time
8M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 280 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 2.3 milligram of sodium
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