Grilled Chicken Yakitori
with Wafu-Dressed Salad & Jasmine Rice
Cooking time
30 minutes
Servings
4
Calories
820 /serving
In the Greatest Hits of the Barbecue album, yakitori is solid gold. These chicken and scallion skewers are perfectly tender and coated in an irresistibly salty-sweet glaze. Completed with a kale and edamame salad, this makes a fabulous Father’s Day meal, courtesy of Japan.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 2 Scallions
- 1 Bunch of kale
- 300g Edamame (or green peas)
- 120ml Wafu sauce
- 120ml Teriyaki glaze
- 320g Jasmine rice
- 8 Bamboo skewers
Contains: Eggs • Sesame • Soy • Wheat
You will need:
Basting brush
Medium pot
Microwave
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
29 g
Saturated Fat
4 g
Sodium
1110 mg
Total Carb
88 g
Sugars
13 g
Protein
52 g
Fibre
6 g
Preparation
Boil the rice
- Heat the BBQ on medium (or pan on medium), making sure to oil the grill first.
- Place the skewers in a shallow bowl; cover with water.
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Warm the edamame
- Meanwhile, in a medium bowl, combine the edamame and 1 tbsp water.
- Cover tightly with plastic wrap. Microwave, 1 to 2 min., until warmed through.
- Add a drizzle of oil and S&P; stir well.
Mise en place
- Meanwhile, remove the kale leaves from the stems; thinly slice the leaves.
- In a large bowl, combine the kale and a generous pinch of salt. Massage, 1 to 2 min., until softened.
- Cut the scallions crosswise into ¾ inch pieces.
Prepare the chicken yakitori
- Pat the chicken dry and cut lengthwise into 3 strips; season with S&P.
- Drain the skewers and thread each one with the chicken and scallions, leaving 1-inch free on the bottom (for best results, pierce the skewer through one end of the chicken strip and weave it in and out 3 to 5 times.)
- Brush the skewers with a drizzle of oil.
Grill the chicken yakitori
- Add the chicken yakitori* to the BBQ (or pan) and grill, 2 to 3 min. per side, until partially cooked.
- Brush with the teriyaki glaze.
- Grill, 1 to 2 min. per side, until cooked through.
Make the salad & serve
- To the bowl of kale, add the edamame and wafu sauce; toss well.
- Divide the rice and salad between your plates.
- Top with the chicken yakitori. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
