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Grilled Vegetables and Chicken with Toasted Sesame Sauce
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
1/2 cup dry sherry or sake
2 Tbsp soy sauce
1 Tbsp sesame oil
4 whole chicken legs
8 green onions, ends trimmed
4 small crookneck squash, ends trimmed, cut in half lengthwise
8 large fresh shiitake mushrooms, stems removed
Sesame Sauce (recipe follows)
Sesame Sauce
1/2 cup sesame seeds
3 Tbsp olive oil
1/4 cup water
2 Tbsp lemon juice
2 Tbsp ginger, minced
2 Tbsp soy sauce
1 Tbsp sugar
1 garlic clove
1/8 tsp cayenne
Method/Steps
Grilled Vegetables and Chicken
1. Combine sherry, soy sauce and oil. Mix half of the liquid with the chicken, the remaining half with the vegetables. Cover and chill up to 2 hours.
2. Place chicken on the grill and cook for 5 minutes, turning often. Add vegetables. Brush chicken and vegetables occasionally with remaining marinade.
3. Cook until onions are lightly browned, 5-10 minutes; squash is tender when pierced, about 20 minutes; and chicken is no longer pink at the bone, 20-25 minutes. Remove from grill as each component is done and keep warm. Serve with sesame sauce.
Toasted Sesame Sauce
1. In a large frying pan, toast sesame seeds over medium-low heat, shaking pan often, until golden, 10-12 minutes.
2. In a blender, purée hot sesame seeds and oil until a fine paste forms. Add water, lemon juice, ginger, soy sauce, sugar, garlic and cayenne. Blend until smooth.