Dinner
Asado Chicken with Yuzu Kosho and Honey
An Argentinian-Japanese Nikkei-Argentine original, chicken thighs marinated in a yuzu kosho and honey paste where the Japanese fermented citrus-chilli condiment and the Argentine asado fire-grill tradition produce a dish where the sweet heat and citrus brightness caramelise into a blistered, aromatic crust.
$6
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
742Calories
38gProtein
32gFat
78gCarbs
12gSugar
2gFiber
890mgSodium
115mgChol
0gSat Fat
Goes well with
Fresh Yuzu Juice
local
Yuzu-Infused Shochu Highball
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Score chicken thighs twice on each side, season with 0.75 tsp salt. Mix yuzu kosho paste, honey, soy sauce, grated garlic, sesame oil, and rice vinegar; coat chicken thoroughly, set aside 10 mins. Whisk parsley, oregano, garlic, red wine vinegar, olive oil, chilli flakes, and salt for chimichurri; set aside.
2
Char
Heat griddle pan over highest heat until smoking. Place chicken skin-side down, cook 12–14 mins until deeply charred, honey glaze caramelised and blistered. Flip, cook 8–10 mins until cooked through and internal temp reaches 75°C.
3
Rest and plate
Rest chicken 4 mins. Serve over steamed jasmine rice with cucumber slices alongside. Spoon chimichurri dressing generously over chicken, scatter toasted sesame seeds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 bone-in skin-on chicken thighs
- 1 tbsp1 tbsp fine sea salt
- 2 tbsp2 tbsp yuzu kosho paste
- 2.5 tbsp2.5 tbsp honey
- 3 tbsp3 tbsp soy sauce
- 3 cloves3 cloves garlic
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp rice vinegar
- 4 tbsp4 tbsp neutral oil
- 20g20g fresh flat-leaf parsley
- 5g5g fresh oregano
- 1.5 tbsp1.5 tbsp red wine vinegar
- 3 tbsp3 tbsp olive oil
- 0.25 tsp0.25 tsp dried chilli flakes
- 360g360g jasmine rice
- 0.50.5 medium cucumber
- 1 tsp1 tsp toasted sesame seeds
