The days are getting shorter, and even though Daylight Saving Time doesn’t begin until November this year, I can feel grilling season winding down. I still grill after dark sometimes, but it loses a bit of the pleasure of cooking outdoors. With that in mind and inspired by a warm, late-summer afternoon, I grilled chicken breasts and served them with an Asian ramen noodle slaw for dinner. The combination is comforting and bright—light, flavorful, and satisfying whether served warm or chilled.
I used boneless, skinless chicken breasts, but any cut of chicken will work. The citrus-forward marinade balances sweet, salty, and spicy notes, making the chicken excellent hot off the grill or sliced and added to the slaw the next day for a hearty salad. This recipe is versatile and easy to adapt—give it a try.
Asian Citrus Chicken
serves 4–6
Ingredients:
zest of one orange
6 tbsp fresh orange juice
1/4 cup fresh lime juice
1/4 cup light soy sauce
3 tbsp honey
2 tsp Asian chili sauce (adjust to taste)
1 tsp kosher salt
1 tbsp minced fresh ginger
1/4 cup chopped cilantro
2 green onions, minced
Directions:
Whisk all marinade ingredients together and pour into a resealable plastic bag. Reserve about one-quarter of the marinade for basting. Add the chicken to the bag, seal, and turn to coat. Refrigerate for at least 30 minutes and up to 8 hours.
Preheat the grill to medium-high. Remove the chicken from the refrigerator and place it on the grill. Grill for about 4–5 minutes on the first side, flip, brush with the reserved marinade, and grill another 4–5 minutes. Chicken breasts are done when an instant-read thermometer shows 160°F in the thickest part; they will carry over to 165°F as they rest. Alternatively, use the finger or touch method to check doneness.
Remove from the grill, let rest a few minutes, then slice or serve whole alongside the ramen noodle slaw.
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I discovered ramen noodle slaw about six years ago and immediately loved it. If you enjoy coleslaw, you’ll appreciate the crunchy texture and the savory-sweet dressing. Ramen noodles come in many varieties—chicken, beef, and Asian flavors among them—so feel free to experiment with different noodle types, oils, and vinegars. For example, when I use chicken-flavored ramen, I often pair canola oil with apple cider vinegar. Small tweaks yield delicious results.
Here is my version of Asian Ramen Noodle Slaw—simple, crunchy, and addictive.
Asian Ramen Noodle Slaw
serves a crowd
Ingredients:
1 package coleslaw mix (I used a rainbow slaw mix)
1/2 cup roasted, salted sunflower seeds
1/2 cup toasted almond slivers
2 packages Asian-flavored ramen noodles, crushed
2 green onions, thinly sliced
Dressing:
Whisk together:
1/2 cup sesame oil
1/2 cup water
1/2 cup sugar
1/2 cup unseasoned rice vinegar
2 packets of ramen Asian seasoning
Keep the dressing and dry ingredients separate until just before serving to preserve crunch. You may not need all the dressing depending on taste—start with less and add more if desired. In the photo I halved the dressing and it was still plenty flavorful.
To assemble, place the coleslaw mix in a large bowl, add the sunflower seeds, toasted almond slivers, crushed ramen noodles, and sliced green onions. Pour in enough dressing to coat evenly, toss gently, and serve immediately.
This slaw is so good it’s easy to keep reaching back for another forkful. It makes a great side for grilled chicken, pulled pork, or as a stand-alone salad topped with sliced grilled chicken.
Enjoy!