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BBQ Chicken on the Grill and Asian Inspired Coleslaw

Updated: Jun 22, 2023

BBQ Chicken and Asian Inspired Coleslaw

Hi! As my very first post it's fitting I stick with a family classic (Asian Inspired Coleslaw) mixed with a new favorite from my fiance (BBQ Chicken on the Grill). Before I dive into the recipe, a quick introduction. My name is Grace and I have loved being in the kitchen since I was a kid. At first it was just to watch my parents whip up masterpieces, and then as I got older, I grew to love cooking myself and now am the one who does all the family cooking! I currently live in the Park City, UT area with my fiance and our Bernese Mountain Dog Roo.

The goal of Gourmet with Grace is to make gourmet cooking and things that seem challenging, easy! I'll break down tips and tricks, when and how to prep, and what to do with leftovers so everyone can feel comfortable and cook with ease.

Below I've outlined tips, suggested prep instructions, and what to do with leftovers. Then you'll find the recipe itself!


-Since cabbage is such a hearty vegetable you can prep the the slaw the morning of or even the night before- just hold off on adding the dressing, cashews, and ramen noodles until before serving

-The chicken can marinate overnight, all day, or really as long as you have time for. The longer it marinates the more the flavors will infuse into the chicken


-You could repeat this with any type of chicken or even shrimp!

-I use a mix of green and purple cabbage in this recipe, but you could buy a bagged coleslaw mix, add carrots, or really use any hearty green- would be great as a salad with some kale, bok choy, or spinach

-You can use any nut you want if you don't prefer cashews. Peanuts would be great

-If you don't have access to a gas grill, you could do this with a charcoal grill, or even on a grill pan on the stove


-The slaw holds up great the next day! The cabbage and ramen noodles might get a little soft, but that's never bothered us when making this recipe. Alternatively, you could chop all the cabbage and scallions in one bowl/container, chop cashews and ramen noodles in another, and then mix together with the dressing the next day

-You can also use leftover slaw to make my Crunchy Asian Tofu Wraps

-If you want to do something else with leftover cabbage, try making a Mexican inspired slaw to go with tacos! Just mix a cup of sour cream, juice of a lime, a pinch of salt (to taste), and the slaw

-Leftover BBQ chicken would make a great topping to a pizza, can spice up a quesadilla, or can top a salad!


The recipe:

BBQ Chicken and Asian Inspired Coleslaw

Prep time: 15-20 minutes

Cook time: 15-20 minutes

Serves: 2-4

For the Coleslaw dressing

1/2 cup canola oil (you can sub Avocado oil or any lighter oil of your preference)

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 teaspoon soy sauce

1 seasoning packet from the chicken flavored ramen

A pinch of sugar

For the Chicken marinade

1 cup BBQ sauce of your choice (I like Sweet Baby Rays)

1 tablespoon balsamic vinegar

1 tablespoon olive oil

For the Coleslaw

1 head purple cabbage, chopped

1 head green cabbage, chopped

1 bunch scallions, chopped

1 cup of cashews, chopped

1 package chicken flavored ramen noodles

For the Chicken

1 lb boneless, skinless chicken breasts


  1. Mix the ingredients from the chicken marinade together in a large bag or sealable container. Add the chicken and set to marinate overnight, all day, or as long as you have to let it marinate!

  2. Mix all the ingredients together for the coleslaw dressing. I like to do this in a mason jar or something similar as it needs a good shake before using it

  3. Chop all the ingredients for the coleslaw. Keep the cashews and ramen noodles separate from the cabbage/scallions until just before serving

  4. Preheat your grill to 350-400 degrees

  5. Mix the cabbage and scallions with the dressing (you might not need all the dressing so add it bit by bit) about 30 minutes before you are ready to serve so the cabbage has time to soak up all the flavors

  6. Grill your chicken- 6/7 minutes per side or until the chicken's internal temperature reaches 165

  7. Just before serving, add the ramen noodles and cashews into the coleslaw and mix well

  8. Serve and enjoy!



*Some of these links are affiliate links- I appreciate your support!

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