Soy-marinated grilled chicken thighs paired with smoky, charred summer vegetables make this a sensational summer supper.
Ingredients
- 5 tablespoons soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoons finely chopped garlic (about 5 large garlic cloves)
- 1 tablespoon plus 1/2 teaspoon toasted sesame oil, divided
- 2 pound boneless, skinless chicken thighs (about 6 thighs), patted dry
- 2 red bell peppers, cut into 1 1/2-inch pieces (about 2 cups)
- 1 zucchini, halved lengthwise and cut into 1-inch-thick half-moons (about 2 1/2 cups)
- 1 medium red onion, cut into 1 1/2-inch-thick wedges (about 1 1/2 cups)
- 4 (8-inch) metal or wooden skewers
- 1/2 teaspoon kosher salt, divided
- 2 tablespoons unsalted butter, melted
- canola oil, for grilling
- 1/2 cup kewpie mayonnaise
- 2 teaspoons sriracha chile sauce
- 1/2 teaspoon dijon mustard
- cooked white rice, for serving
- sliced scallions and shichimi togarashi, for garnish
Instruction
- Whisk together soy sauce, brown sugar, garlic, and 1 tablespoon sesame oil in a small bowl until sugar is dissolved. Pour soy mixture into a large ziplock plastic bag, reserving 3 tablespoons soy mixture in bowl. Add chicken to bag; seal bag, and gently massage soy mixture into chicken. Set aside, and let marinate at room temperature for 30 minutes.
- Thread peppers, zucchini, and onion onto skewers. Brush vegetables with 1 tablespoon reserved soy mixture; sprinkle with 1/4 teaspoon salt. Stir melted butter and remaining 1/4 teaspoon salt into remaining 2 tablespoons soy mixture in bowl; set aside.
- Preheat grill to medium-high (400°F to 450°F). Remove chicken from marinade, shaking off excess; discard marinade. Lightly grease grill grates with canola oil; place chicken and skewered vegetables on grates. Grill, uncovered, turning skewers and chicken occasionally and basting with soy-butter mixture until a thermometer inserted into thickest portion of chicken registers 170°F, 12 to 15 minutes, and vegetables are tender and charred in spots, about 12 minutes. Transfer to a cutting board, and let rest for 5 minutes.
- Stir together mayonnaise, sriracha, mustard, and remaining 1/2 teaspoon sesame oil in a small bowl. Chop chicken into bite-size pieces, and remove vegetables from skewers. Serve chicken and vegetables over cooked rice, and drizzle with mayonnaise mixture. Garnish with scallions and shichimi togarashi.
