If you’re craving a dish that bursts with vibrant flavors and textures, look no further than this Asian Marinated Chicken with Snap Pea Panzanella Recipe. It perfectly balances the savory tang of marinated chicken with the crisp freshness of snap peas and the satisfying crunch of toasted sourdough cubes. Every bite is an exciting mix that feels both comforting and exotic, making it an absolute favorite for lunch or dinner. The magic lies in the marinade and the bright, herbaceous panzanella, which together transform simple ingredients into a memorable meal.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays an essential role in building the dish’s incredible depth of flavor, delightful textures, and enticing color palette. From the zingy lime juice to the nutty sesame oil, everything comes together beautifully.
- Chicken breasts (4 medium, 6-8 ounces each): The star protein that soaks up all the wonderful marinade flavors.
- Honey (1/4 cup + 2 teaspoons): Adds natural sweetness and a lovely glaze to the chicken and dressing.
- Fish sauce (1/4 cup, or 1/8 cup for milder taste): A punch of umami that gives the marinade its distinctive Asian flair.
- Lime juice (1/4 cup + 3 tablespoons): Brings brightness and a fresh citrusy zing to both the chicken and panzanella dressing.
- Soy sauce (1/4 cup): Deepens the marinade with its salty, savory richness.
- Sesame oil (2 tablespoons + 3 tablespoons): Infuses a toasty, aromatic essence into both the chicken and the salad.
- Garlic cloves (1 large grated + 1 small grated): Adds pungent warmth and personality to every bite.
- Artisan sourdough bread (8 ounces, cut into 1-inch cubes): Toasted to crunchy perfection, these cubes add hearty texture to the salad.
- Canola or olive oil (2 tablespoons): Used for crisping the bread cubes to golden deliciousness.
- Kosher salt (3/4 teaspoon + for seasoning): Essential for bringing out all the flavors harmoniously.
- Garlic powder (1/2 teaspoon): Boosts the savory notes in the toasted bread.
- Ground ginger (3/4 teaspoon): Adds a warm, subtle spice to the bread topping.
- Sugar snap peas (1 cup): Crisp and naturally sweet, lending a fresh crunch to the panzanella.
- Sliced cucumber (1/2 cup): Cool and juicy, balancing the salad with refreshing crispness.
- Cilantro (for garnish): A fragrant, leafy finish that brightens the whole dish.
How to Make Asian Marinated Chicken with Snap Pea Panzanella Recipe
Step 1: Pound the Chicken Evenly
Start by placing your chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet or rolling pin. This step ensures each piece cooks uniformly, preventing drying out and helping the marinade penetrate better. Achieving an even thickness around half an inch is ideal for juicy, well-cooked chicken.
Step 2: Marinate the Chicken
Combine honey, fish sauce, lime juice, soy sauce, sesame oil, and grated garlic in a plastic bag. Add the chicken breasts, seal the bag, and massage the marinade into every inch of the meat. Let the chicken soak up these bold flavors for at least 4 hours, or even better, up to 8 hours in the fridge. This patience pays off with tender, flavorful results that are utterly irresistible.
Step 3: Prepare the Panzanella Bread
Preheat your oven to 325°F (165°C). Spread the sourdough cubes on a baking sheet, drizzle with canola or olive oil, then sprinkle kosher salt, garlic powder, and ground ginger evenly on top. Toss everything together to coat the bread before baking. Toast the cubes for around 15 minutes until golden and crisp — this crunchy base adds a delicious contrast to the tender snap peas and cucumbers in the panzanella.
Step 4: Make the Dressing for Panzanella
In a small bowl, whisk together lime juice, sesame oil, grated garlic, honey, and a pinch of salt. This dressing balances tang, sweetness, and a hint of spice, perfectly complementing the textures and flavors of the salad ingredients. A good dressing is what brings the whole dish together!
Step 5: Assemble the Snap Pea Panzanella Salad
In a large bowl, combine snap peas, sliced cucumber, and green onions (feel free to add thinly sliced scallions if you like). Drizzle half the prepared dressing over the veggies and toss lightly. Then add the toasted bread cubes and toss again, making sure each piece gets a lovely coating. The salad should be vibrant and full of fresh, crunchy goodness.
Step 6: Grill the Chicken
Preheat your grill to medium-high heat, about 400°F (200°C), and oil the grates to prevent sticking. Remove the chicken breasts from the marinade, letting excess drip off, then season with salt and pepper. Grill each side for 5 to 6 minutes or until the internal temperature reaches 160°F (71°C). Remember to let the chicken rest for 5 to 7 minutes, allowing carryover heat to finish cooking and juices to redistribute for the juiciest results.
Step 7: Serve and Enjoy!
Slice or serve the grilled chicken breasts whole alongside a generous helping of snap pea panzanella. If you like, drizzle the remaining dressing over the top for an extra burst of flavor. Sprinkle chopped cilantro to garnish, adding a final touch of freshness and color that completes this joyful meal.
How to Serve Asian Marinated Chicken with Snap Pea Panzanella Recipe
Garnishes
Cilantro is the star garnish here, lending a bright, herbaceous note that pairs beautifully with the zesty flavors of the chicken and salad. You can also add a sprinkle of toasted sesame seeds for an extra nutty crunch or thin slices of fresh chili if you want a little heat. Fresh lime wedges make a lovely finishing touch for guests to squeeze over their plates.
Side Dishes
This dish stands well on its own, but if you want to round it out, consider serving with a simple bowl of steamed jasmine rice or sticky rice to soak up every last drop of the marinade’s delicious sauce. A side of pickled radishes or a crisp Asian slaw would also complement the flavors and add another textural dimension.
Creative Ways to Present
For a casual gathering, arrange the chicken slices on a large platter surrounded by mounds of the snap pea panzanella. Drizzle with the dressing for a vibrant, colorful display. Alternatively, build individual plates by layering the salad first, then topping with the grilled chicken. Adding edible flowers or microgreens can take the presentation from rustic to restaurant-quality with minimal effort.
Make Ahead and Storage
Storing Leftovers
After enjoying your Asian Marinated Chicken with Snap Pea Panzanella Recipe, wrap any leftovers tightly and store them in the refrigerator. Keep the chicken and panzanella separate if possible; this helps prevent the bread from becoming soggy. Both components should stay fresh for up to 3 days.
Freezing
While it’s best enjoyed fresh, you can freeze the marinated chicken breasts (before grilling) by placing them in an airtight container or freezer bag. They will maintain quality for up to 2 months. The panzanella with fresh snap peas and cucumber does not freeze well, as the vegetables lose their texture upon thawing.
Reheating
Reheat grilled chicken gently in a low oven (about 300°F/150°C) or in a skillet over medium heat to avoid drying. Add a splash of water to create steam and maintain moisture. It’s best to serve the crispy panzanella chilled or at room temperature, giving the bread a quick toast in the oven if it softens too much after refrigeration.
FAQs
Can I use other types of bread for the panzanella?
Absolutely! While artisan sourdough is fantastic for its hearty texture and tang, you can substitute with ciabatta, baguette, or any crusty bread you prefer. Just make sure it’s sturdy enough to hold up to toasting and salad dressing.
Is fish sauce necessary in the marinade?
Fish sauce adds a unique umami depth to the dish, but if you’re sensitive to its flavor, you can reduce the amount or substitute with soy sauce plus a dash of Worcestershire sauce for a milder effect.
Can I prepare this recipe without grilling?
Yes! If you don’t have a grill, pan-searing the chicken in a well-oiled skillet on medium-high heat works wonderfully. Cook for the same amount of time until the internal temperature reaches 165°F (74°C).
How far in advance can I marinate the chicken?
Marinate the chicken anywhere from 4 to 8 hours ahead of time. Longer marinating up to overnight (about 12 hours) is possible but be mindful that the acidity in the lime juice can start to “cook” the chicken and change its texture.
Can I add other vegetables to the panzanella?
Definitely! Feel free to experiment with cherry tomatoes, red onion slices, bell peppers, or fresh herbs such as mint or basil. These additions can complement the snap peas and cucumber while adding your personal touch.
Final Thoughts
I can’t recommend this Asian Marinated Chicken with Snap Pea Panzanella Recipe enough for those moments when you want a dish that feels special but isn’t complicated. The combination of bold flavors and varied textures creates such an enjoyable eating experience. Give it a try and watch it become one of your go-to favorites for impressing family and friends with something fresh, flavorful, and truly delicious.
Print
Asian Marinated Chicken with Snap Pea Panzanella Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes active time plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian Fusion
Description
This Asian Marinated Chicken served with a fresh Snap Pea Panzanella is a delightful fusion dish combining tangy, sweet, and savory flavors with a refreshing crunch. The chicken is marinated in a vibrant mix of honey, fish sauce, lime, and soy, then grilled to juicy perfection. The panzanella features toasted sourdough bread, crisp sugar snap peas, cucumber, and a zesty sesame-lime dressing, creating a balanced meal perfect for a flavorful and healthy dinner.
Ingredients
Chicken Marinade
- 4 medium chicken breasts (6–8 ounces each)
- 1/4 cup honey
- 1/4 cup fish sauce (reduce to 1/8 cup for less intense flavor)
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 large garlic clove, grated
Panzanella
- 8 ounces artisan sourdough bread, cut into 1-inch cubes
- 2 tablespoons canola or olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 3/4 teaspoon ground ginger
- 3 tablespoons lime juice
- 3 tablespoons sesame oil
- 1 small garlic clove, grated
- 2 teaspoons honey
- 1 teaspoon kosher salt (for dressing)
- 1 cup sugar snap peas
- 1/2 cup sliced cucumber
- 2 green onions, sliced (added in panzanella as per instructions)
- Cilantro for garnish
Instructions
- Pound chicken breasts: Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness to ensure uniform cooking.
- Marinate chicken: In a plastic bag, mix honey, fish sauce, lime juice, soy sauce, sesame oil, and grated garlic. Add chicken to bag, massage marinade into the meat, and refrigerate for at least 4 hours up to 8 hours to allow flavors to penetrate.
- Make panzanella: Preheat the oven to 325°F (165°C). Spread bread cubes on a baking sheet, drizzle with canola or olive oil, and sprinkle with kosher salt, garlic powder, and ground ginger. Toss to coat and bake for about 15 minutes until toasted and golden. Remove and let cool completely.
- Make the dressing: In a small bowl, whisk together lime juice, sesame oil, grated garlic, honey, and kosher salt until well incorporated.
- Assemble panzanella: In a large bowl, combine sugar snap peas, sliced cucumber, and green onions. Drizzle with half of the dressing and toss to coat. Add the toasted bread cubes and toss again gently.
- Preheat grill: Heat grill to medium-high (around 400°F/200°C). Lightly oil grill grates to prevent sticking.
- Grill chicken: Remove chicken breasts from marinade, letting excess drip off. Season both sides with salt and pepper. Grill chicken for 5-6 minutes per side until an instant-read thermometer reads 160°F (71°C). Remove from grill and let rest for 5-7 minutes to reach a safe internal temperature of 165°F (74°C).
- Serve: Plate the grilled chicken alongside the snap pea panzanella. Drizzle with remaining dressing and garnish with fresh cilantro as desired.
Notes
- If fish sauce is too strong, reduce to 1/8 cup or omit for a milder flavor.
- Marinating chicken overnight intensifies the flavors further.
- Use artisan sourdough bread for best texture in panzanella.
- Ensure to let the chicken rest after grilling to keep it juicy.
- Can substitute sugar snap peas with snow peas or green beans if unavailable.
- This dish pairs well with steamed jasmine rice or a light cucumber salad for a fuller meal.
