Description
A delicious Japanese grilled chicken dish featuring scallions and a spicy citrus paste.
Ingredients
Scale
- 500 grams chicken thighs, cubed
- 200 grams scallions, cut into 2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon brown sugar
- to taste Yuzu kosho
Instructions
- Soak bamboo skewers in water for 30 minutes.
- In a bowl, mix soy sauce, mirin, sake, and brown sugar to create a marinade.
- Add the chicken to the marinade and let it sit for 30 minutes.
- Thread the chicken and scallions onto the skewers, alternating pieces.
- Preheat the grill to medium-high heat.
- Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through.
- Serve hot with a side of yuzu kosho.
Notes
- For a charred flavor, ensure the grill is properly preheated.
- Yuzu kosho can vary in spice, adjust to your preference.
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 4 grams
- Sodium: 600 milligrams
- Fat: 20 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 1 gram
- Protein: 30 grams
- Cholesterol: 100 milligrams