Preparation Time: 15 minutes
MARINATING TIME: 30 minutes or up to 8 hours
GRILLING TIME: 12 to 15 minutes
SERVES: 4
Ingredients
- ¼ cup (50 ml) Long’s Maple Syrup
- 2 TBSP (25 ml) sodium-reduced soy sauce
- 1 tsp (5 ml) sesame oil
- 2 cloves garlic, pressed through a garlic press
- 4 boneless skinless chicken breasts (about 1 lb/500g)
Napa Salad:
- 2 TBSP (25 ml) each of rice vinegar and vegetable oil
- 1 tsp (5 ml) Long’s Maple Syrup
- ½ tsp (2 ml) sesame oil
- salt and pepper
- 4 cups (1 litre) shredded Napa Cabbage
- 15 Snow Peas, diagonally sliced into thirds
- 1 carrot grated
Instructions
- In a resealable freezer bag, combine maple syrup, soy sauce, sesame oil and garlic. Set aside 1 TBSP (15 mil) of the marinade.
- Add chicken breasts to bag.
- Refrigerate for at least 30 minutes or up to 8 hours.
- Remove chicken from marinade, discarding marinade.
- Place on greased grill over medium-high heat 375°F (190°C).
- Grill, covered, turning once, for 12 to 15 minutes or until no longer pink inside and meat thermometer registers 165°F (74°C). Brush with reserved marinade.
Napa Salad:
In a large bowl, whisk together vinegar, oil, maple syrup, sesame oil, and salt and pepper to taste.
Add cabbage, snow peas and carrot; toss to combine.
Serve with grilled chicken.