Grilled Wasabi Chicken Thighs
Wasabi, soy sauce, sesame oil, fresh ginger root, and Chinese hot mustard combine for these flavorful, tender grilled chicken thighs.
Ingredients
Chicken & Marinade
- 6 boneless skinless chicken thighs
Marinade:
- ¾ cup soy sauce
- 1.5 oz. prepared wasabi 1 tube
- 2 tbsp. Chinese hot mustard
- 3 tbsp. toasted sesame oil
- ½ tsp. Worcestershire sauce
- 1 tsp. ground black pepper
- 3-4 slices fresh ginger root peeled
Caramelized Shallot-Wasabi Cream Sauce
- ¼ cup shallots chopped
- 1-2 tbsp. sesame oil
- 1 ½ tsp. prepared wasabi
- 1 ½ tsp. 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.