Delicious Yakitori Chicken & Couscous Salad Recipe

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Yakitori Chicken Recipe

Looking to put a fresh and delicious spin on a traditional kabob? Why not grill up some yakitori chicken and couscous?! It’s a dish that will be the hit of the long weekend!

Yakitori Chicken

Ingredients:

1 1/2 cups water

1/4 cup nori (dried seaweed)

1/4 cup bonito flakes (found at Asian markets)

2 cups sake

3/4 cup soy sauce

1/2 cup mirin

1/2 cup light brown sugar

2 tablespoon zested ginger

2 pounds skinless, boneless chicken thighs (or breast) cut into 1 1/2″ pieces

2 bunches of green onions cut into 1 inch lengths

vegetable oil for brushing

Directions:

  1. In a saucepan, bring the water to a simmer, add the nori and bonito flakes.  Take off heat and let stand for 3 minutes. Strain the broth, and return to saucepan.  Add sake, soy sauce, mirin and sugar.  Boil over high heat until slightly thicken and then add the zested ginger.

 

  1. Meanwhile, soak 16 bamboo skewers in water 20 minutes.

 

  1. Thread chicken and scallions onto skewers, brush with oil, season with a little salt and pepper.

 

  1. Heat a grill to medium heat, add skewers, turning until cooked (10 minutes).   Just before removing from grill brush with soy glaze and serve immediately.

 

Roasted Corn and Couscous Salad

Ingredients:

1 cup roasted corn (off the cob)

1 cup chicken broth

1 cup couscous

2 tablespoon butter

1/2 cup cucumber (diced)

1/2 cup red bell peppers (diced)

1 cup grape tomato (halved)

1/4 cup diced red onion

1/4 cup chopped parsley

3 tablespoon olive oil

3 tablespoon lemon juice and zest

salt and pepper to taste

Directions:

  1. Heat your grill to medium high heat, place corn on the grill and turn every 1-2 minutes.  Once grill marks form, remove from heat and take the kernels off the cob and set aside.
  2. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork, add butter and set aside to cool slightly.
  3. In a large bowl, combine the cucumber, bell peppers, tomatoes, onion and parsley. Stir in couscous,oil, lemon juice, zest, salt and pepper. Serve immediately or cover and refrigerate until chilled.