Jeff Probst’s Oscar’s Delight

Serves 4

4 skinless boneless chicken breast halves
1 small onion, finely chopped
6 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon soy sauce

ASIAN SLAW
1/4 cup rice vinegar
1 tablespoon light soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sugar
1 teaspoon grated fresh ginger
1 1/2 teaspoon Asian chili paste
4 cups finely shredded napa cabbage
2 cups shredded carrots
1 cup thinly sliced red bell pepper
3 green onions, thinly sliced
2 tablespoons chopped cilantro
2 tablespoons chopped mint
2 tablespoons toasted sesame seeds

Place chicken breasts in shallow dish.
Mix onion, lemon juice, vegetable oil, honey and soy sauce in small bowl.
Pour 1/2 cup of mixture over chicken; both sides.
Let stand 1 hour at room temperature or refrigerate up to 4 hours.

BBQ Directions:
Sprinkle chicken with salt and pepper.
Grill chicken until cooked through, brushing occasionally with reserved marinade glaze, about 8 minutes per side.

ASIAN SLAW
Whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger and chili paste. In a large bowl combine cabbage, carrots, red bell pepper, green onions, cilantro, mint and 1 tablespoon sesame seeds. Add dressing and toss. Refrigerate 2 hours before serving sprinkled with remaining sesame seeds.