Grilled Chicken with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The chicken stays incredibly juicy on the grill while the edamame adds a nice protein boost and those satisfying little green pods are packed with fiber to keep you full. The Asian inspired marinade is simple to throw together with pantry staples, and honestly, the whole meal feels fresh and restaurant quality without breaking the bank. My family devours this every time I make it.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- 473 mlfrozen edamame
- 4 tablespoonsolive oil(divided)
- 3 tablespoonsrice vinegar
- 2 tablespoonssoy sauce
- 1 tablespoonsesame oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 1 tablespoonhoney
- 3green onions(sliced)
- 2 teaspoonssesame seeds
- to tastesalt and black pepper
Detail level
Instructions
- 1
Combine rice vinegar, soy sauce, sesame oil, minced garlic, ginger, honey, and 2 tablespoons of olive oil in a bowl to create the marinade.
Tip: Whisk the marinade until honey is fully dissolved for even flavor distribution.
- 2
Pat chicken breasts dry with paper towels and season with salt and pepper on both sides.
Tip: Drying the chicken helps it develop a better crust when grilled.
- 3
Place chicken in a shallow dish, pour half the marinade over it, and refrigerate for at least 15 minutes while preparing other ingredients.
Tip: Reserve the remaining marinade for the edamame.
- 4
Preheat grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
- 5
Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F, then transfer to a cutting board and let rest for 5 minutes.
Tip: Avoid moving chicken frequently; let it develop a nice char before flipping.
- 6
While chicken cooks, toss edamame with remaining 2 tablespoons of olive oil, salt, and pepper in a grill-safe skillet or cast iron pan.
- 7
Place the edamame skillet on the grill and cook for 8-10 minutes, stirring occasionally, until pods are lightly charred and heated through.
Tip: The edamame should have some color and a slight smoky flavor.
- 8
Toss the warm edamame with reserved marinade and top with sliced green onions and sesame seeds.
- 9
Slice the grilled chicken and arrange on plates with the edamame mixture. Drizzle any remaining marinade over the chicken if desired.
Tip: Slicing the chicken against the grain makes it more tender.
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