Grilled Wasabi Chicken Thighs

If eaten alone, a full tube of wasabi plus Chinese hot mustard might zap your tastebuds, and yet all that is left is the delicious flavor once you grill this chicken! Sesame oil, ginger, and soy sauce round out the flavor profiles! This dish is super-easy to make, so it’s great for those busy weeknights.

Grilled Wasabi Chicken Thighs

With Caramelized Shallot-Wasabi Cream Sauce
This is what I love about being a cooking family … the kids start adding to the recipe collection and it’s great fun to see what they come up with! This recipe is my son Joel’s concoction. He loves to get creative in the kitchen and is always pondering new and clever ideas for interesting food combinations. It’s his respite from the day to day grind of his high-tech job. We are the lucky beneficiaries of this pastime! He made this dish for us a few weeks ago, and when I made it later to document it, I realized that his caramelized shallot-wasabi cream sauce, which he created for a swordfish dinner many years ago, would be a wonderful complement to this chicken! If you’re inclined to make the sauce, great, but if not, the chicken stands alone and is an easy dinner to prepare. Toss it on the grill for about 5-10 minutes per side and dinner is served!
Servings 4

Ingredients

Chicken & Marinade

  • 6 boneless skinless chicken thighs

Marinade:

  • ¾ soy sauce
  • 1.5 oz. prepared wasabi 1 tube
  • 2 tablespoons Chinese hot mustard
  • 3 tablespoons toasted sesame oil
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 3-4 slices fresh ginger root peeled

Caramelized Shallot-Wasabi Cream Sauce

  • ¼ cup shallots chopped
  • 1-2 tablespoons sesame oil
  • 1 ½ teaspoons prepared wasabi
  • 1 ½ teaspoons hot Chinese mustard
  • ¼ cup Saki or dry sherry
  • ¼ cup half & half
  • ¼ cup soy sauce

Instructions

Chicken & Marinade

  • Place chicken thighs in a plastic container with a fitted lid, or a Ziploc baggie. Combine all marinade ingredients and stir well. Reserve 1/3 cup of the marinade and set aside. Pour remaining marinade over chicken and marinate for two to four hours.
  • Preheat grill to medium heat. (We use a gas grill, but if you’re using charcoal barbecue prepare barbecue as you normally do to cook chicken.)   
  • Remove chicken from marinade and discard marinade. Cook chicken thighs for 5-10 minutes per side, until juices run clear and meat is cooked through. Meanwhile, heat reserved marinade in a small saucepan until slightly reduced. 
  • Serve with a spoonful of the reserved marinade and Caramelized Shallot-Wasabi Cream Sauce. (Recipe below.)
    Garnish with extra wasabi, (if you’re brave enough), lime wedges, sliced green onion. and a parsley or cilantro sprig.

Caramelized Shallot-Wasabi Cream Sauce

  • In a small sauté pan, sauté shallots in sesame oil until browned and beginning to caramelize. Add remaining ingredients and stir well. Heat just to boiling, then reduce temperature to low or remove from stove and set aside until ready to reheat and serve. 
  • Grill Wasabi Chicken Thighs to desired doneness, and drizzle heated sauce over chicken and rice.

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