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Barbecued chicken with Japanese soy and tahini dressing
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Soy sauce and tahini create a bold marinade for grilled chicken.
Ingredients:
  • 36.00 gm tahini
  • 20.00 ml sesame oil
  • 31.50 gm Japanese soy sauce
  • 30.00 ml rice wine vinegar
  • 30.00 gm caster sugar
  • 800g chicken thigh fillets, trimmed
  • 300g butternut pumpkin, peeled, seeded, cut into 3mm-thick slices
  • 80g oyster mushrooms (see note)
  • 1 baby wombok, cut lengthways into 8 wedges
  • Canola oil spray or olive oil spray
  • 6.00 gm toasted sesame seeds
  • 2 green onions, thinly sliced
  • Steamed sushi rice, to serve
Instructions:
  • In a screw-top jar, shake together tahini, sesame oil, soy sauce, vinegar, and sugar until well combined. Pour 2 tablespoons of the tahini dressing over the chicken in a bowl and marinate for 5 minutes.
  • Preheat a lightly greased barbecue or char-grill plate on high heat. Lightly coat pumpkin, mushrooms, and wombok with oil spray. Grill pumpkin for 3 minutes. Then add mushrooms and wombok and grill for 1 more minute until tender and lightly charred. Transfer the grilled vegetables to a plate, cover to keep warm.
  • Pat dry the chicken and gently coat it with oil. Grill the chicken, flipping occasionally, for about 6 minutes or until it is golden brown and fully cooked.
  • Arrange the chicken and vegetables beautifully on plates. Drizzle with the remaining dressing, then sprinkle sesame seeds and green onion on top. Serve right away, and add steamed rice if desired.

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