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

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  • Level: Easy
  • Total: 3 hr (includes marinating and chilling times)
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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