Japanese Yuzu Kosho Chicken Skewers with Grilled Shishito Peppers
A vibrant and spicy delight with a citrusy twist
Unlock the flavors of Japan with these delectable chicken skewers marinated in yuzu kosho and paired with smoky, slightly spicy grilled shishito peppers.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Chicken Marinade
For the Grilled Shishito Peppers
For the Glaze
Preparation
Marinating the Chicken
Combine ingredients
Combine yuzu kosho, soy sauce, mirin, and sesame oil in a bowl.
Yuzu kosho can be quite spicy; adjust to taste as needed.
Coat the chicken
Add chicken pieces and mix until evenly coated.
Marinate
Cover and refrigerate for at least 1 hour or overnight for best results.
Thread the chicken tightly onto the skewers for even cooking.
Preparing the Shishito Peppers
Season the peppers
Toss shishito peppers in olive oil and sea salt.
Add lime juice
Squeeze fresh lime juice over the peppers.
Cooking Process
Grilling the Chicken
Preheat the grill to medium-high heat and skewer the marinated chicken. Grill for 5-7 minutes on each side until cooked through.
Glazing
Combine honey, rice vinegar, and grated ginger. Brush the glaze over the chicken during the last minute of grilling.
Grilling the Peppers
Place shishito peppers on the grill and cook until blistered, turning occasionally, about 4-5 minutes.
Plating & Serving
Japanese Yuzu Kosho Chicken Skewers with Grilled Shishito Peppers
Japanese Yuzu Kosho Chicken Skewers with Grilled Shishito Peppers
Arrange the Skewers and Peppers
Arrange the chicken skewers on a platter alongside the grilled shishito peppers for a visually striking presentation.