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!
Subscribe to this blog
8 comments
very interesting marinade, I think this would be great over rice as a donburi !
That is an interesting marinade, and I’m tending to believe that the flavor outcome must make a big enough difference if you’re broiling versus bbbq-ing. Oddly enough, our bbq dinner this past Monday included a whole, butterflied chicken. Sure wish I had huli huli sauce!
Hey kat,
Great idea for the donburi!
Hi rowena,
Yeah I think the grilling did make a difference back in June. Make sure you bring back some huli huli sauce next time your here, cause that would have been an awesome dinner! Just thinking about a whole huli huli chicken…I can almost smell it now.
Oh how yummy and I like the ginger in there, my fav flavor.
Hi noble pig,
I liked the ginger taste too!
Very interesting flavoes. Sounds delicious!
Thanks Lisa!
This sounds nice and simple and tasty!