Ingredients:
1 whole chicken, cut into 8 pieces
1/2 cup each of rice wine (Mirin), peanut oil, and soy sauce
1 clove garlic, minced
1 scallion, chopped
1 tbsp. grated fresh gingerroot
Sesame seeds
1 whole chicken, cut into 8 pieces
1/2 cup each of rice wine (Mirin), peanut oil, and soy sauce
1 clove garlic, minced
1 scallion, chopped
1 tbsp. grated fresh gingerroot
Sesame seeds
Preparation
Procedure:
Combine the Mirin, peanut oil, soy sauce, garlic, scallion and gingerroot in a bowl and whisk to incorporate.
Marinate the chicken in half of the marinade for 1 hour. Save about 2 tbsp. of marinade for dessert! Prepare your grill.
Grill and baste your chicken over medium heat for about 40 minutes depending on your grill.
When almost done, dip the pieces into the rest of the marinade and then roll in sesame seeds.
Return to grill until seeds are browned.
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Orange and Tarragon Carrot Salad
Ingredients:
2 cups of shredded carrots
3 tbsp. each of mayonnaise and sour cream
1 tbsp. orange juice
1/4 tsp. tarragon
Procedure:
Mix mayo, sour cream, orange juice and tarragon together to make dressing. Add to carrots to your desired consistency.
Note: You could add raisins or sundried cranberries to this.
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Grilled Sesame Pineapple
1 pineapple
2 tbsp. sesame marinade, optional
Peel the pineapple and cut across in to 6 thick slices. Place on the grill over indirect heat and warm through.
Brush with sesame marinade if having with the above chicken dish.
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