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Grilled Spice-Crusted Chicken with Slaw
Each chicken breast butterflies open and pounds flat before getting rubbed with sesame oil, chilli flakes, cumin seeds, and Sichuan peppercorns — the thin, even shape means four to five minutes per side on a hot grill. A dressing of the remaining sesame oil, soy sauce, and soft brown sugar doubles as both the slaw liquid and a dipping sauce on the side. Shredded white cabbage, sliced red onion, and chopped chilli absorb the dressing while the chicken rests. Four servings in 30 minutes.
Equipment
- Grill
- Rolling Pin
Ingredients
- 4 skinless boneless chicken breasts
- 2 tbsp sesame oil
- 1 tsp each chilli flakes, cumin seeds and Sichuan peppercorns
- 1 tbsp soft brown sugar
- 1 tbsp soy sauce
- ½ small white cabbage, finely shredded
- 1 red onion, sliced
- 1 red chilli, deseeded and chopped
- 1 slice most of the way through each chicken breast lengthways and open out like a book. Cover with cling film and gently beat with a rolling pin until flattened. Rub 2 teaspoons of the sesame oil all over the chicken.
Instructions
- 1Slice most of the way through each chicken breast lengthways and open out like a book. Cover with cling film and gently beat with a rolling pin until flattened. This ensures the meat cooks evenly and quickly on the grill.
- 2Rub 2 teaspoons of the sesame oil all over the chicken, then coat evenly with the chili flakes, cumin seeds, and Sichuan peppercorns.
- 3Whisk the remaining sesame oil, brown sugar, soy sauce, and a squeeze of lemon juice together in a small bowl. Combine the shredded cabbage, sliced red onion, and chopped chili in a separate large bowl.
- 4Pour half of the liquid mixture over the vegetables and toss thoroughly to coat. Set the leftover dressing aside to serve later as a dipping sauce.
- 5Preheat the grill to high heat. Arrange the prepared chicken breasts on a baking sheet lined with aluminum foil. Grill the meat for 3 to 4 minutes per side until fully cooked.
- 6Plate the hot chicken alongside the dressed cabbage salad, fresh lemon halves, scattered coriander, and the reserved dipping sauce.
Nutrition
33g
Protein
7g
Fat
12g
Carbs
12g
Sugar
0.9mg
Sodium
Notes
- Make ahead: You can shred the cabbage and slice the onions up to a day in advance. Keep them in an airtight container in the fridge.
- Tip: Toast the cumin seeds and Sichuan peppercorns in a dry pan for a minute before using them to release deeper flavors.
Recipe Details
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