BBQ Chicken “Yakitori” with edamame fried rice

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This Japanese style BBQ chicken, is perfect for kids and adults alike. Boneless, skinless thighs from Foodsaver Stores are perfect for the sticky, sweet and a little bit spicy marinade. Served with edamame fried rice is my ideal meal. I love edamame. My kids love it too. Instead of eating them plain, try adding them to fried rice for that extra bite.

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Making a great and fluffy fried rice requires pre-cooking the rice. In fact, frozen rice yields the best results. So Foodsaver wild rice mix is perfect for this. Even though the chicken has no sauce, the marinade caramelizes when is cooks and makes for a really juicy chicken. Serve it on a bed of egg-fried edamame rice and you have dish everyone will love.

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For the chicken:

  • 1 kg Foodsaver chicken thighs, no skin or bone
  • 1/3 cup mirin (Japanese rice wine) *
  • 1/3 cup Kikkoman soy sauce
  • 1/3 cup TOP cider vinegar
  • 3 Tbs sweet chili sauce
  • 2 Tbs honey*
  • 2 tsp Ardo chopped garlic
  • 1 Tbs Ardo chopped ginger
  • 2 tsp Ardo chopped chili
  • 2 Tbs lemon juice*
  • Minerva organic extra virgin olive oil for brushing
  • 1 tsp sesame seeds for sprinkling*

For the fried rice:

  • 3 Tbs Minerva organic extra virgin olive oil
  • 1 kg Foodsaver wild rice mix
  • 2 tsp Ardo chopped ginger
  • 1 tsp Ardo chopped garlic
  • 3 Tbs Ardo sliced spring onions
  • 500 grams Asian choice edamame beans
  • 2 Tbs Kikkoman soy sauce
  • 2 large eggs*
  • 1 Tbs sesame oil*
  • 1 Tbs sesame seeds, toasted*
  • Salt and pepper

*All ingredients from Foodsaver Stores except those with an asterisk.

Method:

Transfer thawed thighs in a bowl. Make the marinade, by mixing together all the remaining ingredients except the olive oil and sesame seeds. Pour marinade over the chicken. Cover and refrigerate for 1-2 hours.

Make the fried rice: Put frozen edamame in a large heatproof bowl. Cover with boiling water. Let edamame stand, 30 minutes or so, until water is no longer hot. Press edamame to release the beans. Put beans in a bowl, near the stove.

Pour olive oil in a large skillet over medium heat. Add ginger, garlic and wild rice, straight from the freezer. Cook over medium heat, stirring often until rice is completely thawed, fluffy and wonderful.

Make a well in the centre of the rice. Add about half of the sesame oil. Lightly beat the eggs and pour them in the centre of the rice. Season with salt and pepper. Cook undisturbed, a minute or so, until the eggs just start to set. Mix eggs and rice until egg is cooked.

Add spring onions, toasted sesame seeds and edamame in the skillet. Pour over soy sauce. Taste and adjust. Mix in remaining sesame oil. Heat everything together for a couple of minutes. Remove from heat.

Cook the chicken: Thread the chicken on 4 double skewers reserving marinade. Put marinade in a small saucepan. Bring to a simmer and cook for 8-10 minutes until slightly thickened and syrupy.

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Turn the grill on high. Place chicken skewers on the grill and cook, 15-20 minutes, turning 2-3 time, basting liberally with the marinade. As chicken cooks, the marinade will caramelize and become darker and sticky and gorgeous. You should use up all the marinade to baste the chicken.

Transfer chicken on a serving platter and sprinkle with the sesame seeds. Serve with the edamame fried rice.

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