Grilled chicken with shishito peppers
3
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Marinate chicken in an Asian-inspired dressing with the tasty mix of flavors from lime and honey for a few hours before grilling. Grill the chicken alongside shisito peppers, which adds a nice zip to this dish. Shishito peppers are green finger-sized peppers that come with a gamble: About one in 10 will be spicy! They are thin-skinned and have tender seeds, so you can eat the whole pepper. If you can’t find them, you can use mini bell peppers in this recipe. Use extra cilantro as a garnish.
Ingredients
Lime zest
2 tsp, grated from 1 large lime
Fresh lime juice
¼ cup(s), from 1 large lime
Soy sauce
1½ Tbsp
Honey
1 Tbsp
Shallot
1 medium, minced
Canola oil
2 tsp
Dark sesame oil
1 tsp, (Asian)
Shishito peppers
¼ pound(s)
Table salt
¾ tsp
Uncooked boneless skinless chicken breast
20 oz, 4 (5-ounce breasts)
Black pepper
⅛ tsp
Fresh basil
¼ cup(s), lightly packed fresh leaves, chopped
Cilantro
¼ cup(s), lightly packed fresh leaves, chopped
Cooking spray
3 spray(s)
Instructions
1
To make dressing, whisk together lime zest and juice, soy sauce, honey, shallot, and canola oil in small bowl.
2
Combine chicken, 3 tablespoons dressing, and the sesame oil in large zip-close plastic bag. Squeeze out air and seal bag; turn to coat chicken. Cover remaining dressing with plastic wrap. Refrigerate chicken and dressing at least 1 hour or up to 2 hours.
3
Spray ridged grill pan with nonstick spray and set over medium-high heat. Spray shishito peppers with nonstick spray and toss with 1/4 teaspoon salt. Place shishito peppers on prepared pan and grill, turning once, until peppers are evenly charred, about 6 minutes. Transfer to platter.
4
Reduce heat to medium. Remove chicken from marinade; discard marinade. Sprinkle chicken with remaining 1/2 teaspoon salt and the black pepper. Place chicken on pan and grill, turning once, until chicken is cooked through, 8–10 minutes.
5
Arrange chicken on platter with shishito peppers. Drizzle with reserved dressing and sprinkle with basil and cilantro.
6
Serving size: 1 chicken breast, about 1/3 cup shishito peppers, and about 2 1/2 teaspoons dressing
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