Grilled Honey Garlic Chicken with Carrot Slaw

You’re going to love this Grilled Honey Garlic Chicken and Carrot Slaw recipe. It’s perfect for healthy, summertime barbecues.

All you need for this grilling recipe are a few ingredients to make a quick marinade for the chicken and a dressing for an easy, carrot slaw. This is a great healthy, summer meal that gets made in just 30 minutes.

Let me show you how to make it!

Honey Garlic Marinade

The ideal marinade has a mixture of sugar and acid. For this recipe, I used the honey as the sweet with the soy sauce/tamari and balsamic vinegar as the acid.

Since this is meant to be a fast, 30-minute meal, you only need to marinate the chicken for 10 minutes. But, you could absolutely let it marinate longer. If you want to marinate the chicken for longer than 10 minutes, then just stick it in the refrigerator for up to 24 hours.

This Honey Garlic Marinade includes:

• olive oil
• honey
• balsamic vinegar
• reduced-sodium soy sauce or tamari
• dried garlic

That’s it! I’m telling you, it is so easy and flavorful.

Toss the marinade with the shredded carrots and top it with sliced green onions and chopped peanuts. The slaw goes great with the chicken because it has a great texture and complimentary flavor.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Grilled Honey Garlic Chicken with Carrot Slaw

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★★★★★

5 from 4 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Gluten Free

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Description

You’re going to love this Grilled Honey Garlic Chicken and Carrot Slaw recipe. It’s perfect for healthy, summertime barbecues.

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Ingredients

Scale 1x2x3x

• 1 ½ pounds chicken cutlets
• ¾ cup olive oil
• 3/4 cup reduced-sodium tamari
• 1/2 cup honey
• ½ cup balsamic vinegar
• 2 tablespoons dried garlic
• 10-ounce bag shredded carrots
• 3 scallions, chopped
• 2 tablespoons chopped peanuts, optional

 

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Instructions

1. Prepare the chicken cutlets for grilling by slicing each breast in half lengthwise. Place the chicken cutlet halves on a cutting board. Place a piece of parchment paper or a plastic bag over the chicken and use a mallet to flatten each piece. The chicken breasts should be even in height so they cook evenly on the grill.
2. Next, make the marinade. Combine the olive oil, soy sauce or tamari, honey, balsamic vinegar, and dried garlic in a large measuring cup or bowl with a spout. Use a whisk to combine. Use a measuring cup to scoop out and reserve ½ cup of the marinade. Set the extra marinade aside for the carrot slaw.
3. Pour the rest of the marinade in a large zip-top bag. Use tongs to transfer the chicken to the bag. Seal the bag securely and let the chicken sit in the marinade at room temperature for at least 10 minutes.
4. While the chicken is marinating, make the carrot slaw. Place the shredded carrots in a medium bowl and pour over the reserved marinade. Use tongs to toss. Sprinkle the top of the slaw with the chopped scallions and peanuts, if desired.
5. Turn on the grill to medium heat. Once it is hot, use your tongs to place the chicken breasts onto the grill. Cover the top and let the chicken cook for 5 minutes. Turn once and cook for another 5 minutes. For safe eating, use a meat thermometer to ensure the thickest part if the chicken has reached 165 degrees Fahrenheit. 
6. Remove the chicken from the grill to a plate and cover with foil to let the chicken rest for 5 minutes.
7. Serve the chicken hot with a side of the carrot slaw.

• Category: Main dish
• Method: Grill
• Cuisine: American

Keywords: antibiotic free chicken, free range grilled chicken, grilled chicken recipe

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