About
Asian-Style Grilled Chicken doesn't do anything by half-measures. Each bowl is a full meal on its own, with a bed of fluffy rice cushioning piles of wonderfully marinated grilled chicken and a refreshingly sweet and tangy cucumber ribbon salad! Garnished with nutty sesame seeds and creamy avocado, Asian-Style Grilled Chicken is just something special!
Ingredients
- For the chicken and mushrooms:
- 1 pound chicken thighs, boneless and skinless
- 1 (8-ounce) package shiitake mushrooms
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 teaspoons ginger, grated
- For the rice:
- 1 cup rice, rinsed well
- 2 cups water
- salt, to taste
- For the cucumber salad:
- 1 large English cucumber
- 1/4 cup rice wine vinegar
- 1 teaspoon honey or sugar
- 1/4 teaspoon salt
- 1 tablespoon toasted sesame seeds
- Optional, for serving:
- 1 avocado, sliced and salted
- 1 tablespoon toasted sesame seeds
- 1/3 cup scallions or chives, chopped
Directions
Step 1 -In a resealable plastic bag, add the chicken thighs, the mushrooms, the soy sauce, the mirin, and the ginger.
Step 2 -Press the air out of the bag and seal it.
Step 3 -Massage the contents of the bag until the marinade is well-combined and the chicken thighs and the mushrooms are well-coated.
Step 4 -Place the sealed bag in the refrigerator for at least 4 hours and up to overnight.
Step 5 -In a medium pot over high heat, add the rice, the water, and the extra salt and bring it to a boil.
Step 6 -Cover the pot and reduce the heat to a simmer.
Step 7 -Simmer the rice on low until it is tender and the liquid is absorbed, about 20-30 minutes. Leave the rice covered and keep it warm until ready to serve.
Step 8 -Preheat the grill to medium-high.
Step 9 -Cut the cucumber in half lengthwise and scrape out the seeds with a spoon.
Step 10 -With a vegetable peeler, a sharp cheese slicer, or a mandolin, peel long, thin ribbons from the cucumber onto paper towels.
Step 11 -Pat the cucumber ribbons dry with paper towels and transfer them to a bowl.
Step 12 -In a small bowl, add the rice wine vinegar, the honey, the remaining 1/4 teaspoon of the salt, and 1 tablespoon of the sesame seeds and whisk to combine.
Step 13 -Pour the rice wine vinegar mixture over the cucumber ribbons and toss to combine. Refrigerate the cucumber salad until ready to serve.
Step 14 -Add the chicken and the mushrooms to the hot grill and cook, flipping them once, until grill marks appear, about 1 minute per side.
Step 15 -Move the mushrooms to the indirect-heat-portion of the grill to avoid buring them.
Step 16 -Reduce the heat to medium and cook the chicken thighs, turning them occasionally, until they reach an internal temperature of 165 degrees F, about 7-10 minutes.
Step 17 -Transfer the chicken thighs to a cutting board to rest for 5 minutes, then slice the chicken.
Step 18 -In serving bowls, evenly add the rice, the grilled chicken slices, the mushrooms, and the avocado.
Step 19 -Sprinkle the bowls with the remaining sesame seeds and the scallions.
Step 20 -Serve.
