Chicken with Peppers and Onions
This summer we went to a barbecue that had some really tasty grilled chicken. I’ve been meaning to try and recreate this given the hints I received from the cook.
First I grated a chunk of daikon (size of a small fist), a bit of ginger (about an inch worth), and a clove of garlic.
To the grated mixture, I added a little low sodium shoyu, sake, and a dash of vinegar. I marinated some chicken tenderloin, bell peppers, and onions in this interesting mixture. After an hour or so I broiled it in the oven until brown and cooked through.
It turned out pretty well, though not as good as the barbecue. I’m not sure if it was the white meat chicken versus the chicken thighs, oven broiling versus outdoor grilling, or eating at home versus at a party. Anyway, it was tasty dinner considering it started as an experiment!