Lemon-Herb Grilled Chicken with Apple, Celery and Snap Pea Slaw

Total Time:
3 hr
Prep:
20 min
Inactive:
2 hr 30 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Chicken:
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon lemon zest plus 3 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 4 thinly sliced boneless, skinless chicken breast pieces (see Cook's Note)
  • Vegetable oil, for oiling the grill grates
  • Apple, Celery and Snap Pea Slaw:
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons white wine vinegar
  • 2 tablespoons agave nectar
  • Salt and freshly ground black pepper
  • 1 cup sugar snap peas, cut in half
  • 1 cup fresh cilantro leaves, chopped
  • 3 green apples, cut into julienne
  • 3 stalks celery, chopped
  • 1 jalapeno, thinly sliced
  • 1 red onion, thinly sliced
Directions
Watch how to make this recipe.
  • For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.

  • For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.

  • In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes.

  • Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side.

  • Serve the chicken with the slaw.

Cook's Note: I bought the chicken breast pieces already trimmed. They were pretty thin, so there was no need for pounding.


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    The Kitchen