Chicken Yakitori with Ginger-Carrot Salad
This feels like elevated kid food, with tender grilled chicken skewers glazed in a savory-sweet sauce. The crisp romaine salad comes with the bright orange dressing you often see drizzled on side salads at Japanese restaurants, making the whole plate fresh, fun, and familiar.
Servings: FOUR
INGREDIENTS
1 1/2 pounds chicken thighs, boneless, skinless
1/2 cup tamari
1/4 cup mirin
2 tablespoons sake
1 tablespoon honey
2 garlic cloves
1 teaspoon grated fresh ginger
1 red bell pepper
1 medium zucchini
2 scallions
Ginger-Carrot Salad
2 medium carrots (about 4 ounces), peeled and roughly chopped
1 tablespoon fresh ginger, roughly chopped
2 scallions, white and light green parts only, sliced
1/4 cup seasoned rice vinegar
1 tablespoon tamari
1/3 cup avocado oil
1 tablespoon toasted sesame oil
4 cups chopped romaine lettuce
1 English cucumber, sliced
1 cup cherry tomatoes, halved
PREPARATION
Marinate chicken: Cut the chicken into one-inch pieces and place in a shallow dish. In a small saucepan, combine tamari, mirin, sake, honey, garlic, and ginger. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened. Remove from heat. Reserve 3 tablespoons of the sauce for serving. Pour the remaining sauce over the chicken, cover, and refrigerate for at least 30 minutes or up to 2 hours.
Prepare vegetables: Cut bell pepper into 1-inch chunks and zucchini into half moons. Arrange them on a plate so they are ready to grill alongside the chicken.
Cook chicken and vegetables: Preheat a grill, grill pan, or broiler to medium-high heat. Thread chicken pieces onto skewers, alternating with bell pepper and zucchini. Grill skewers over medium-high heat for 12 to 15 minutes, turning every 3 to 4 minutes, until chicken is lightly charred and reaches an internal temperature of 165°F (74°C). Vegetables should be tender with lightly charred edges.
Make dressing: Add chopped carrots, chopped ginger, chopped green onions, rice vinegar, tamari, avocado oil, and sesame oil to a high-speed blender. Blend until smooth and creamy, about 1 to 2 minutes.
Assemble salad: Place romaine, cucumbers, and cherry tomatoes in a large serving bowl. Drizzle lightly with dressing and toss to coat.
Plate: Arrange skewers on plates, drizzle with reserved sauce, sprinkle with scallions, and serve alongside the romaine salad. Pass extra dressing at the table.
Notes:
If the dressing is chunky or separates, add 1/4 teaspoon chia seeds, let sit for 5 minutes, then blend again for a smooth, emulsified texture.
