Wednesday, May 15, 2013

Maple Mustard Grilled Chicken with Asian Slaw


It’s finally, officially, really and truly grilling season!!  I couldn’t be happier because there’s just nothing like grilling up some dinner, sitting on the deck, eating and enjoying a great evening.

Here’s an easy and delicious recipe for you to add to your grilling repertoire and one I’ll definitely be making again and again.  I love the sweet and spicy flavors of maple and mustard and incorporating spicy brown mustard just sends this one over the top. I served it alongside an Asian slaw for a light and healthy grilled dinner!

Ingredients:
Chicken
1/3 cup spicy brown mustard

2 tablespoons brown sugar
3 tablespoons maple syrup
2 tablespoons yellow mustard  
1 tablespoon cider vinegar
2 teaspoons lower-sodium soy sauce
1/2 teaspoon black pepper
1 garlic clove, minced
1 tsp minced ginger
1 package boneless skinless chicken – I used thighs because I had them on hand, but breasts would work great, too!

Slaw
2 T honey
2 T Rice Wine Vinegar
1 ½ tsp reduced sodium soy sauce
1 ½ tsp sesame oil
1 ½ tsp creamy peanut butter
½ tsp chili garlic sauce or hot sauce like Siracha
2 tsp ground ginger
1 tsp minced garlic
1 bag coleslaw mix
½ cup thawed edamame, shelled
½ cup bell pepper (any color is fine)

Preparation:
  • Combine first 9 ingredients for chicken into a bowl or jar.  Place the chicken in a zipper bag and then pour half of the mixture on top of the chicken and mix to make sure that the chicken is all nice and cozy in the marinade; marinate the chicken in the fridge for at least 2 hours or overnight.  Reserve the remaining mixture to serve with chicken. 
  • In the meantime, make your slaw by combining the first 8 slaw ingredients in a small bowl.  Pour the mix over the vegetables, cover and refrigerate.  Toss before serving. 



  • When you’re ready to cook the chicken, preheat your grill to medium-high heat.
  • Remove the chicken from the bag and discard the bagged marinade. Spray the grill with nonstick spray and grill approximately 7 - 8 minutes on each side or until no longer pink.
  • Serve with reserved mustard mixture and slaw.
  • The sauce is AH-MAZING!

Nutrition:
Serves 4
Chicken (This calculation might be slightly off because 1/2 of the marinade is poured off...in other words, the numbers below for the chicken are probably less!  Good news!!)
Calories 311 / Carbs 13g / Fat 15g / Protein 28g / Fiber 0g / Sodium 361mg

Slaw
Calories 116 / Carbs 18g / Fat 4g / Protein 5g / Fiber 3g / Sodium 221mg

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