I even went so far to bring all our outdoor lounge and dining furniture out, so we could enjoy a few meals on the patio this week. I figured if summer is refusing to come to me, then I was determined to have summer dining even if I was in rain gear! The tiki torches are scattered throughout the backyard again, and we now have a real firepit for some tropical coconut s'mores.
You know it's really bad when I buy "Hawaiian Aloha" flagrance
trash bags for that tropical scent in our kitchen to remind me of the islands.
A couple months back, our Traeger website sent me these recipes. They were super delicious and easy to make, with a very little prep needed for a wonderful dinner. We love the slaw so much, we have made it quite a few times since. I make a large batch of the chicken and we use the extras for various adaptations on dinners throughout the week.
Grilled Island Chicken with Asian Slaw
Adapted from Traeger Grills
4, 4 oz. Chicken Breasts
Marinade:
1 tsp. Sesame Oil
1 tsp. fresh Ginger, grated
1 tsp. fresh Garlic, chopped
2 tsp. Soy Sauce
2 tsp. Coconut Oil
Slaw:
1 tsp. Sesame Oil
1 tsp. fresh Ginger, peeled and grated
2 tsp. Soy Sauce
2 Tbsp. Rice Vinegar
1 cup Napa Cabbage, shredded
1 cup Green Cabbage, shredded
1 cup Purple Cabbage, shredded
1 cup Carrots, julienned
1 cup Bean Sprouts
2 Tbsp. Scallions, chopped
Marinade:
1 tsp. Sesame Oil
1 tsp. fresh Ginger, grated
1 tsp. fresh Garlic, chopped
2 tsp. Soy Sauce
2 tsp. Coconut Oil
Slaw:
1 tsp. Sesame Oil
1 tsp. fresh Ginger, peeled and grated
2 tsp. Soy Sauce
2 Tbsp. Rice Vinegar
1 cup Napa Cabbage, shredded
1 cup Green Cabbage, shredded
1 cup Purple Cabbage, shredded
1 cup Carrots, julienned
1 cup Bean Sprouts
2 Tbsp. Scallions, chopped
Combine all the ingredients for the marinade. Place the chicken breasts and the marinade in a large, seal-able bag. Seal and place in the refrigerator. Marinate the chicken for at least 3 hours, best if overnight.
Add the first five ingredients for the slaw in a small bowl, whisking to combine. In a large bowl, combine the remaining ingredients. Toss with the dressing at least 30 minutes before serving.
When ready to cook the chicken, start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F), and preheat, lid closed (10 to 15 minutes). Take the chicken out of the marinade and place it on the grill. ** If you are using your own BBQ or Grill, just cook until the internal meat temperature reaches 160°F.
Serve with slaw and white rice. Enjoy!
Add the first five ingredients for the slaw in a small bowl, whisking to combine. In a large bowl, combine the remaining ingredients. Toss with the dressing at least 30 minutes before serving.
When ready to cook the chicken, start the Traeger on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F), and preheat, lid closed (10 to 15 minutes). Take the chicken out of the marinade and place it on the grill. ** If you are using your own BBQ or Grill, just cook until the internal meat temperature reaches 160°F.
Serve with slaw and white rice. Enjoy!
