Tassel Ridge® Grilled Thai Chicken with Jicama, Carrot, and Radish Slaw



  • 4 boneless skinless chicken breasts
  • ½ cup cilantro leaves
  • 3 cloves garlic thinly sliced
  • 2 Tbsp hoisin sauce
  • ¼ cup lime juice
  • ½ inch piece fresh ginger sliced
  • 1 shallot sliced
  • 2 Tbsp canola oil
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 2 Tbsp coconut milk
  • 2 cups shredded cabbage
  • ¾ cup julienned carrots
  • ¾ cup julienned jicama
  • 4 radishes thinly sliced
  • Slaw Dressing (recipe below)

Slaw Dressing Ingredients:

  • ¼ cup canola oil
  • 2 Tbsp lime juice
  • 1 Tbsp rice vinegar
  • 1 tsp Dijon mustard
  • 1 Tbsp honey
  • 2 tsp minced shallot
  • 1 tsp garlic minced
  • 1 Tbsp parsley finely chopped
  • 1 tsp Siracha sauce
  • ¼ tsp salt
  • ¼ tsp pepper



  1. Preheat oven to 375°F. Place chicken breasts in baking dish. Combine cilantro, garlic, hoisin, lime juice, ginger, shallot, canola oil, soy sauce, honey, and coconut milk in blender. Blend until slightly thickened. Pour over chicken. Bake for about 15 minutes. Remove from oven. Turn chicken breasts over. Spoon sauce over chicken. Bake 10 minutes, or until internal temperature reaches 160°F. Combine cabbage, carrots, jicama, and radishes in bowl. Pour Slaw Dressing over mixture. Toss to coat. Divide salad among four plates. Top each chicken breast. Serves 4.

Slaw Dressing Directions:

  1. Combine canola oil, lime juice, vinegar, mustard, honey, shallot, garlic, parsley, Siracha, salt, and pepper. Blend until thickened.

Recipe Notes

Wine Recommendation— Iowa Marquette Rosé

Iowa Marquette Rosé is a dry, full-bodied rosé with bright cherry, strawberry, citrus, and peach on the nose and strawberry, raspberry, and cherry on the palate. It is made entirely from Marquette grapes grown in our Mahaska County, Iowa, vineyards.