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

Ingredients

  • 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
  • 4 boneless, skinless chicken breasts
  • Tassel Ridge Jicama, Carrot, and Radish Slaw (recipe below)
  • Tassel Ridge Slaw Dressing (recipe below)

Instructions

  1. Combine cilantro, garlic, hoisin, lime juice, ginger, shallot, canola oil, soy sauce, honey, and coconut milk in blender. Blend until slightly thickened. Pour into zip bag. Add chicken. Refrigerate for three hours or overnight. Remove chicken from bag and discard marinade. Preheat grill on medium high. Cook chicken until golden brown, about 3–4 minutes per side, or until internal temperature reaches 160°F. Put chicken on plates. Serve with slaw. Serves 4.

    Serving Suggestion—Divide slaw among four plates. Top each with chicken breast.

Recipe Notes

Wine Recommendation— Iowa St. Croix Rosé

Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made entirely from St. Croix grapes grown in our Mahaska County, Iowa, vineyards,Iowa St. Croix Rosé pairs well with Asian stir-fry, Mexican dishes, and other spicy foods. Serve slightly chilled. Store at 55°F.