Two juicy, golden-brown grilled chicken thighs glazed with an amber-hued rhubarb sauce, adorned with tiny green micro herbs and thin radish slices. The chicken rests on a background of steamed wild rice. The serving dish is a rustic slate tile enhancing the colors of the food.

Grilled Shoyu Chicken with Rhubarb BBQ Sauce

Name: Grilled Shoyu Chicken with Rhubarb BBQ Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusion
Ingredients: rhubarb, 2 cups finely chopped; chicken thighs, bone-in, skin-on, 8 pieces None; wild rice, 1 cup None; radish, 2 small thinly sliced; micro herbs, for garnish None; Japanese soy sauce (Shoyu), 2/3 cup None; rice vinegar, 1/3 cup None; brown sugar, 2 tablespoons None; garlic, 3 cloves minced; fresh ginger, 2 inch piece peeled and grated; sesame oil, 1 tablespoon None; black pepper, 1/2 teaspoon None

Category BBQ

Prep 20 minutes

Cook 30 minutes

Style Fusion

Technique Grilling

Diet Friendly Paleo

Daily Recipe: April 18, 2025

Take your BBQ night to a whole new level with the integration of bright, tangy flavors of rhubarb spiked with the richness of traditional Japanese ingredients. This fusion recipe brings together a tender, smoky protein with a tart and vibrant rhubarb sauce and fresh garnish, promising to take your taste buds on an exciting journey.

Ingredients (for 4)

Rhubarb - 2 cups - finely chopped
Chicken thighs, bone-in, skin-on - 8 pieces
Wild rice - 1 cup
Radish - 2 small - thinly sliced
Micro herbs - for garnish
Japanese soy sauce (shoyu) - 2/3 cup
Rice vinegar - 1/3 cup
Brown sugar - 2 tablespoons
Garlic - 3 cloves - minced
Fresh ginger - 2 inch piece - peeled and grated
Sesame oil - 1 tablespoon
Black pepper - 1/2 teaspoon

Preparation

Step 1 - 🥣🍗⏲️

Mix soy sauce, vinegar, brown sugar, garlic, ginger, sesame oil and pepper in a bowl. Marinate the chicken thighs in this mixture for 2-3 hours in the refrigerator.
Step 2 - 🔥🍗🍲

Preheat your grill to medium heat. Grill the chicken for about 10 minutes and heat the remaining marinade in a small saucepan.
Step 3 - 🥣🍯🍗

Put chopped rhubarb into the heated marinade. Simmer until it becomes a sauce. Brush the sauce onto chicken and grill for an additional 4-5 minutes.
Step 4 - 🍚🔥

Cook the wild rice as per the instructions given on the package.
Step 5 - 🍽️🍗🌿

Arrange cooked rice on the plates. Top it with grilled chicken, drizzle with the rhubarb sauce and garnish with radishes and micro herbs. Serve hot.

Additional

Use boneless chicken thighs if preferred. For vegetarian option, you can substitute chicken with tofu or Portobello mushrooms. Kids can help with brushing the sauce onto the chicken, but ensure they are supervised when dealing with the grill. This dish pairs wonderfully with a chilled glass of sake to pull together the Japanese influences.