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MISO TOGARASHI CHICKEN SKEWERS

Delicious Asian style chicken skewers served with grilled shishito peppers. Tender juicy char grilled chicken marinated in a miso, maple syrup, sesame oil and buttermilk then finished on the grill with shichimi togarashi seasoning served with an Asian style dipping sauce.


Prep Time10 mins
Cook Time15 mins
Additional Time30 mins
Total Time55 mins
Course: Dinner
Cuisine: asian
Servings: 4 -5
Author: the communal feast

Ingredients

  • 2 tablespoons of white miso paste
  • 2 tablespoons of maple syrup
  • 2 tablespoons olive oil
  • 2 teaspoons sesame oil
  • 2 tablespoons finely grated ginger
  • 4 garlic cloves minced
  • 1 tablespoon garlic chili paste
  • 2 cups buttermilk
  • 4-6 chicken breasts trimmed and cut into large cubes (adjust according to serving size)
  • Shichimi togarashi seasoning
  • ½ pound shishito peppers
  • Olive oil
  • Salt & pepper to taste
  • Chopped green onions
  • Dipping sauce:
  • 2 tablespoons rice vinegar
  • 4 tablespoons low sodium soy sauce
  • 2 garlic cloves minded
  • ½ tablespoon freshly grated ginger
  • Juices from ½ an orange
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha
  • Dash of red pepper chili flakes
  • Chopped green onion

Instructions

  • 1. Place the miso, maple syrup, olive oil, sesame oil, garlic, ginger and red chilli paste in a bowl and whisk to combine. Remove ¼ of the mixture and set aside.  Add the chicken to the remaining marinade and toss to coat. Add the buttermilk and let marinade for at least 30 minutes or more. Soak the bamboo skewers in cold water.
  • 2. When the chicken has marinated, drain the bamboo skewers and thread the chicken onto the skewers.
  • 3. Once the chicken is ready to cook, place the shishito peppers on your foil and drizzle with olive oil then sprinkle with salt. Cover with foil.
  • 4. Spray the grill with cooking spray and preheat grill to medium heat. Place the chicken and peppers on the grill. Turn the chicken every 4-5 minutes brushing each time with the reserved marinade. Sprinkle the chicken with a small amount of shischimi togarashi when almost done. Cook until the chicken is cooked through which is about 12-15 minutes. Cook the shishito peppers until blistered, this only takes a few minutes.
  • 5. To make the dipping sauce, add all the ingredients to a bowl and whisk to combine.
  • 6. Toss the shishito peppers in 2 tablespoons of dipping sauce.
  • 7. To assemble, place the chicken skewers on a serving tray, place the shishito peppers around. Sprinkle everything with shichimi togarashi seasoning and chopped green onions.
    Serve with dipping sauce on the side.