Japanese Yuzu Kosho Chicken Skewers with Grilled Shishito Peppers

Name: Japanese Yuzu Kosho Chicken Skewers with Grilled Shishito Peppers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Chicken thighs; Yuzu kosho; Soy sauce; Mirin; Sesame oil; Shishito peppers; Olive oil; Sea salt; Lime juice; Honey; Rice vinegar; Ginger, grated

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

Chicken thighs

1 lb (450g), skinless and boneless, cut into 1-inch cubes

Yuzu kosho

2 tbsp

Soy sauce

3 tbsp

Mirin

1 tbsp

Sesame oil

1 tbsp

For the Grilled Shishito Peppers

Shishito peppers

8 oz (225g)

Olive oil

1 tbsp

Sea salt

1/2 tsp

Lime juice

Juice of 1/2 lime

For the Glaze

Honey

2 tbsp

Rice vinegar

1 tbsp

Ginger, grated

1 tsp

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