Grilled Chicken Teriyaki with Miso Ranch
Ingredients: bamboo skewers, boneless skinless chicken thighs, soy sauce, sake, mirin · 35 min cook time · 450kcal · $21.70
Ingredients
1pack bamboo skewers, 2lb boneless skinless chicken thighs, 0.5cup soy sauce, 0.25cup sake, 0.25cup mirin, 1tbsp ginger, 3stalks green onions, 0.33cup brown sugar, 1splash vegetable oil, 0.5cup mayonnaise, 0.25cup sour cream, 0.25cup buttermilk, 1tbsp miso paste, 1clove garlic, 1pinch tarragon, 1pinch dill, 1pinch chive, 1pinch black pepper, 1pinch cayenne, 1pinch sesame seeds
Instructions
1. Soak bamboo skewers in water to prevent them from burning on the grill.
2. Cut boneless skinless chicken thighs into fairly equal-sized chunks.
3. In a bowl, combine soy sauce, sake, mirin, grated ginger, minced green onions, brown sugar, and a splash of vegetable oil. Mix well until sugar dissolves.
4. Add chicken chunks to the marinade, cover, and refrigerate for 2 to 6 hours.
5. In a separate bowl, whisk together mayonnaise, sour cream, buttermilk, miso paste, minced green onions, crushed garlic, chopped tarragon, dill, chive, black pepper, and cayenne to make the miso ranch dressing.
6. Thread marinated chicken pieces onto skewers, placing about 3 pieces on each skewer.
7. Strain leftover marinade into a saucepan and bring to a boil before using it as a glaze.
8. Grill chicken skewers over natural charcoal for 4-5 minutes per side, basting with boiled marinade, until cooked through and slightly springy.
9. Plate grilled chicken teriyaki skewers, brush with remaining boiled marinade, sprinkle with toasted sesame seeds, and serve with miso ranch dressing.
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