su-Yakitori Chicken Paillard with Cucumber Avocado Salad Image

Photo: Annabelle Breakey; Styling: Jeffrey Larsen

Yields Serves 4 Total Time 45 mins
AuthorAngela Brassinga

The Japanese dish chicken yakitori is traditionally made on skewers, but grilling thin chicken breasts instead is even more weeknight-friendly. Marinate a day ahead for extra flavor.

How to Make It

Step 1
1

In a medium saucepan, combine mirin, sake, 1/2 cup sugar, the ginger, garlic, and soy sauce. Bring to a boil and cook until sugar has dissolved and sauce has thickened slightly, about 2 minutes. To cool quickly, pour into a heatproof 9- by 13-in. pan and refrigerate until cool. Add chicken and toss to coat. Chill and marinate at least 30 minutes and up to 24 hours.

Step 2
2

Heat a grill to medium-high (450°). Transfer chicken to a platter. Pour marinade into a small saucepan and boil to make a syrupy sauce, about 8 minutes. Discard ginger and garlic.

Step 3
3

In a large bowl, whisk together vinegar, salt, and 1 tsp. sugar. Add cucumber and onion; toss to coat.

Step 4
4

Grill chicken, turning once, until no longer pink in center (cut to test), about 2 minutes per side. Coat chicken all over with reduced marinade.

Step 5
5

Add avocado to salad and sprinkle with sesame seeds. Serve chicken with salad and remaining sauce, for drizzling.

Ingredients

 1 cup mirin
 1/3 cup sake (rice wine)
 1/2 cup sugar
 4 coins fresh ginger, smashed
 3 garlic cloves, smashed
 1/4 cup soy sauce
 4 boned, skinned chicken breast halves (about 1 1/2 lbs. total), pounded to 1/2 in. all over
  SALAD
 1/4 cup unseasoned rice vinegar
 3/4 teaspoon kosher salt
 1 teaspoon sugar
 1 English cucumber (10 oz.), quartered lengthwise and cut into 1/2-in. chunks
 1 cup slivered red onion
 1 large avocado, cut into 1-in. chunks
 2 teaspoons toasted sesame seeds

Directions

Step 1
1

In a medium saucepan, combine mirin, sake, 1/2 cup sugar, the ginger, garlic, and soy sauce. Bring to a boil and cook until sugar has dissolved and sauce has thickened slightly, about 2 minutes. To cool quickly, pour into a heatproof 9- by 13-in. pan and refrigerate until cool. Add chicken and toss to coat. Chill and marinate at least 30 minutes and up to 24 hours.

Step 2
2

Heat a grill to medium-high (450°). Transfer chicken to a platter. Pour marinade into a small saucepan and boil to make a syrupy sauce, about 8 minutes. Discard ginger and garlic.

Step 3
3

In a large bowl, whisk together vinegar, salt, and 1 tsp. sugar. Add cucumber and onion; toss to coat.

Step 4
4

Grill chicken, turning once, until no longer pink in center (cut to test), about 2 minutes per side. Coat chicken all over with reduced marinade.

Step 5
5

Add avocado to salad and sprinkle with sesame seeds. Serve chicken with salad and remaining sauce, for drizzling.

Yakitori Chicken Paillard with Cucumber Avocado Salad

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