Cookwith

Name: Peanut Butter Grilled Chicken with Tangy Slaw
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless skinless chicken breasts (about 1 lb); 1/4 cup creamy peanut butter; 2 tbsp lime juice (about 1 lime); 1 tbsp honey; 2 tbsp olive oil, divided; 1 garlic clove, minced; 1 tsp grated fresh ginger; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1 cup shredded red cabbage; 1 cup shredded carrots; 1/4 cup thinly sliced green onions (green parts only); 1 tbsp rice vinegar (or apple cider vinegar); 1/2 tsp sugar; 1 tbsp chopped roasted peanuts (optional, for garnish); Lime wedges, for serving

Peanut Butter Grilled Chicken with Tangy Slaw

TangySpatula5624

This Peanut Butter Grilled Chicken with Tangy Slaw is a vibrant summer-inspired dinner that brings together creamy, nutty richness and bright, fresh crunch. The peanut-lime marinade infuses the juicy chicken with flavor, while reserving a bit for finishing keeps things extra luscious. A colorful slaw with a punchy lime-vinegar dressing cuts the richness and adds irresistible texture. This meal is quick enough for a weeknight, yet feels special enough for a backyard dinner. Every bite balances savory, tangy, creamy, and crisp.

Ingredients

Instructions

Pat chicken breasts dry and season with 1/2 tsp kosher salt and black pepper. Let sit at room temperature for 10 minutes to enhance flavor penetration.
In a medium bowl, whisk together peanut butter, 1 tbsp lime juice, honey, 1 tbsp olive oil, garlic, and ginger until smooth. Taste and adjust seasoning, adding a splash more lime juice if richer than desired.
Set aside 1.5 tbsp of the peanut sauce for drizzling later. Add chicken breasts to the bowl with the remaining sauce and coat well. Let marinate for at least 15 minutes (up to 1 hour for deeper flavor).
Meanwhile, in a large bowl, toss together red cabbage, carrots, and green onions. In a small bowl, whisk together remaining 1 tbsp olive oil, 1 tbsp lime juice, rice vinegar, and sugar. Pour dressing over slaw and toss to combine. Season with a pinch of salt and let stand while you cook the chicken.
Heat a grill pan or cast iron skillet over medium-high heat. Brush with oil if needed. Add marinated chicken breasts and cook 5-6 minutes per side, or until golden with light grill marks and internal temp reaches 165°F.
Transfer chicken to a cutting board, rest for 5 minutes, then slice thinly against the grain.
Serve chicken over a generous bed of tangy slaw. Drizzle with reserved peanut sauce and sprinkle with chopped peanuts if desired. Serve with extra lime wedges.