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CHICKEN - Grilled Chicken with Crunchy Cucumber Peanut Slaw
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| [Chicken Again!!] The Chew Clinton Kelly ingredients GRILLED CHICKEN WITH CRUNCHY PEANUT SLAW | |
| 4 | chicken cutlets |
| 2 tablespoons | sesame oil,, (divided) |
| 3 | limes |
| 2 tablespoons | peanut butter |
| 2 teaspoons | freshly grated ginger |
| 2 tablespoons | rice wine vinegar |
| 1 tablespoon | canola oil |
| 1 pinch | chili flakes |
| 1 1/2 cups | English cucumber, (cut into matchsticks) |
| 1 | red bell pepper,, (thinly sliced) |
| 1 cup | shredded carrots |
| 1/2 cup | cilantro leaves |
| 1 bunch | scallions,, (thinly sliced on a bias) |
| 1/4 cup | roasted, salted peanuts,, (roughly chopped, plus more to garnish) |
| kosher salt | |
| freshly ground black pepper | |
step-by-step directions
Preheat a grill to medium-high heat.
Season the chicken on both sides with salt and pepper and drizzle with a tablespoon of sesame oil.
Place the chicken on the grill and cook for 3 minutes. Flip the chicken and cook for another 3-4 minutes, until charred on both sides and cooked through in the middle. Remove chicken to a platter.
Meanwhile, make the slaw. In a large bowl, whisk together the juice of 3 limes, peanut butter, grated ginger, rice wine vinegar, 1 tablespoon of sesame oil and canola oil. Season to taste with chili flakes, salt and pepper.
Add the prepared cucumbers, red bell peppers, carrots, cilantro, scallions and peanuts. Toss to evenly coat and to combine.
Serve chicken cutlets with the Crunchy Peanut Slaw. Garnish with more chopped peanuts.
Tip: prepare the vegetables and dressing ahead of time and keep separate in the refrigerator. Dress the slaw before serving.
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