Description

Asian Marinated Chicken with Snap Pea Panzanella is a flavorful and vibrant dish featuring juicy grilled chicken breasts marinated in a tangy and sweet Asian-inspired sauce. Served alongside a refreshing snap pea panzanella salad with toasted sourdough bread and a zesty sesame-lime dressing, this recipe offers a perfect balance of textures and bold flavors that make for a satisfying meal.

Ingredients

Scale

Chicken Marinade

4 medium chicken breasts (6-8 ounces each)
1/4 cup honey
1/4 cup fish sauce (use 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 Salad

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 cup sugar snap peas
1/2 cup sliced cucumber
1/4 cup sliced green onion
Cilantro for garnish
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the chicken: Use a meat mallet or rolling pin to pound out the chicken breasts to an even thickness to ensure they cook evenly and stay tender.
Marinate the chicken: In a plastic bag, combine honey, fish sauce, lime juice, soy sauce, sesame oil, and grated garlic. Add the chicken breasts to the marinade and massage to coat evenly. Refrigerate and marinate for at least 4 hours, ideally up to 8 hours for maximum flavor infusion.
Make the toasted bread cubes: Preheat your oven to 325°F (165°C). Spread the sourdough 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 evenly. Bake for about 15 minutes until the bread cubes are toasted and crisp. Remove and let cool completely.
Prepare the dressing: In a small bowl, whisk together lime juice, sesame oil, grated garlic, honey, and a pinch of salt until thoroughly combined.
Assemble the salad: In a large mixing bowl, combine the sugar snap peas, sliced cucumber, and sliced green onion. Drizzle with half of the dressing and toss gently to coat. Add the toasted bread cubes to the bowl and toss again to combine all ingredients well.
Grill the chicken: Preheat your grill to medium-high heat (around 400°F/200°C). Lightly oil the grill grates to prevent sticking. Remove the chicken from the marinade allowing excess to drip off and season with salt and pepper. Grill the chicken breasts for 5-6 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Remove from the grill and let rest for 5-7 minutes for the internal temperature to reach 165°F (74°C).
Serve: Plate the grilled chicken breasts with a generous serving of snap pea panzanella salad. Drizzle the remaining dressing over the chicken and salad if desired. Garnish with fresh cilantro. Enjoy immediately for best flavor and texture.

Notes

Marinating the chicken longer enhances the flavor but avoid exceeding 8 hours to prevent the meat from becoming mushy.
For a less intense fish sauce flavor, reduce the quantity to 1/8 cup as noted.
If you don’t have a grill, chicken can be cooked on a stovetop grill pan or broiled in the oven.
Sourdough bread works best for toasting, but any rustic artisan bread can be substituted.
Adjust salt in the dressing and salad to taste, especially if your soy sauce is high in sodium.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Asian Fusion