500g's Chicken thigh fillet, skin off
1 White Onion
Dried Dill (optional)
Fresh Yuzu & Chilli dressing
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.