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
Scale
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.
