Teriyaki Chicken

Ingredients

500g's Chicken thigh fillet, skin off

1 White Onion

Dried Dill (optional)

Shiso Teriyaki

Fresh Yuzu & Chilli dressing

 

Method: 

Heat a cast-iron grill pan over medium high heat for a few minutes.

Add a tablespoon of cooking oil to the pan and add the chicken. Cook on each side for about 2 minutes, or until slightly golden.

Using a pastry brush, start to brush the chicken with Shiso Teriyaki, flipping every minute or so. Keep cooking and basting the chicken for about 5 minutes, or until fully cooked. Rest the chicken for a few minutes.

While the chicken rests, thinly slice your white onion and wash in a bowl of ice water- this will help remove some bitterness from the onion. Strain the onion and dry on some paper towel. 

Then just simply plate the chicken, drizzle with some Fresh Yuzu & Chilli dressing (or extra teriyaki sauce), top with the onion and dill. Serve alongside some steam rice, pickles and steam vegetables for an easy weeknight meal.

Brown Butter Ponzu

INGREDIENTS

500g's Chicken thigh fillet, skin off

1 White Onion

Dried Dill (optional)

Shiso Teriyaki

Fresh Yuzu & Chilli dressing

Method

Heat a cast-iron grill pan over medium high heat for a few minutes.

Add a tablespoon of cooking oil to the pan and add the chicken. Cook on each side for about 2 minutes, or until slightly golden.

Using a pastry brush, start to brush the chicken with Shiso Teriyaki, flipping every minute or so. Keep cooking and basting the chicken for about 5 minutes, or until fully cooked. Rest the chicken for a few minutes.

While the chicken rests, thinly slice your white onion and wash in a bowl of ice water- this will help remove some bitterness from the onion. Strain the onion and dry on some paper towel. 

Then just simply plate the chicken, drizzle with some Fresh Yuzu & Chilli dressing (or extra teriyaki sauce), top with the onion and dill. Serve alongside some steam rice, pickles and steam vegetables for an easy weeknight meal.

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