Elevated Snacks · Japanese
Yuzu Kosho Grilled Chicken Skewers
Zesty and vibrant chicken skewers highlighted by the heat of fermented yuzu-chili paste.
Why This Works
The high acidity of the citrus in yuzu kosho acts as a tenderizer for the chicken meat while providing a punchy flavor profile that cuts through the fat of the thighs.
The Upgrade
Brush the skewers with a light glaze of honey mixed with a pinch of sea salt in the final minute of cooking.
Chef's Secret
Michelin TechniqueSoak your bamboo skewers in water for 30 minutes before assembling to prevent them from burning on the grill surface.
Ingredients
Total time including resting: 30 min
Directions
In a mixing bowl, toss the cubed chicken thighs with the yuzu kosho and neutral oil until well coated.
Let the chicken marinate for 15 minutes at room temperature.
Thread the chicken pieces onto skewers, alternating with the scallion segments.
Heat a grill pan or cast-iron skillet over medium-high heat until very hot.
Place skewers on the pan and cook for 4 to 5 minutes per side until charred.
Ensure the chicken reaches an internal temperature of 165°F before removing from heat.
Wine Pairing
Sauvignon Blanc
White Wine
The BottleCloudy Bay Sauvignon Blanc
Zesty citrus notes and punchy acidity match the brightness of the yuzu. The wine's herbaceous character bridges the gap between the grilled chicken char and the chili heat.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sesame Cabbage Slaw
Shredded cabbage tossed in sesame oil and rice vinegar provides a crunchy, cooling counterpoint to the spicy skewers.
Ingredients
Directions
Whisk sesame oil, rice vinegar, and salt in a large bowl.
Add shredded cabbage to the bowl.
Toss thoroughly to coat.
Garnish with toasted sesame seeds.
Serve immediately for optimal crunch.
Side Dish
Steamed Edamame
These quick-to-prepare beans add a natural sweetness and plant-based protein to the plate.
Ingredients
Directions
Bring 4 cups of water to a boil in a medium pot.
Add 1 tbsp kosher salt to the water.
Add frozen edamame and boil for 4-5 minutes until tender.
Drain thoroughly.
Transfer to a serving bowl.
Sprinkle evenly with flaky sea salt.
Member Reviews
How did it turn out?
Rate this recipe
Loved the short ingredient list. Everything was already in my pantry.
Tastes like something you'd pay 30 dollars for at a restaurant.