A little about this dish
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
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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.
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Step 2 — 🔥🍗🍲Preheat your grill to medium heat. Grill the chicken for about 10 minutes and heat the remaining marinade in a small saucepan.
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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.
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Step 4 — 🍚🔥Cook the wild rice as per the instructions given on the package.
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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.
A final fox tip
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.