Yakitori Chicken Paillard with Cucumber Avocado Salad

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

Step 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

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

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

Step 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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 567Calories from Fat 18

% Daily Value *
Total Fat 11g17%

Saturated Fat 2.1g11%
Cholesterol 94mg32%
Sodium 1278mg54%
Total Carbohydrate 59g20%

Dietary Fiber 4g16%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Yakitori Chicken Paillard with Cucumber Avocado Salad