Yardbirds Green Miso Chicken Breast Skewers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MISO-YOGURT CHICKEN SKEWERS WITH GREEN OLIVES AND DATES



Miso-Yogurt Chicken Skewers with Green Olives and Dates image

The key to the juiciest chicken? A yogurt marinade! Yogurt in the marinade makes chicken thighs super tender while the miso makes them flavorful. The seared chicken is paired with spiced couscous and a mixture of sauteed onions, olives and dates. The best part? The miso-yogurt mixture also doubles as a dipping sauce. Feel free to swap in chicken breasts for the thighs, if you prefer white meat.

Provided by Elena Besser

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

4 large boneless skinless chicken thighs (about 2 pounds)
Kosher salt
2 cups Greek yogurt
2 cloves garlic, grated
1/4 cup miso
2 tablespoons honey
Zest and juice of 1 lemon
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium red onion, sliced
1 cup pitted green olives, halved
1 cup pitted dates, halved if large
3 tablespoons unsalted butter
2 tablespoons sesame seeds
1 teaspoon cumin seeds
1 teaspoon ground cinnamon
2 cups chicken broth
2 cups couscous

Steps:

  • If using wooden or bamboo skewers, soak 8 in water for at least 15 minutes before threading to ensure they don't burn.
  • Pat the chicken dry with paper towels. Using a sharp knife or kitchen shears, cut the chicken thighs in half lengthwise. Season both sides with salt and set aside.
  • Stir together the yogurt, garlic, miso, honey, lemon zest, half of the lemon juice and 1 tablespoon of the olive oil in a large bowl. Reserve half of the mixture in a separate small bowl to use as a dipping sauce. Add the chicken to the large bowl, toss to combine and let marinate while you prepare the remaining ingredients (see Cook's Note).
  • Heat 2 tablespoons of the remaining oil in a medium skillet over medium-high heat. Add the onion and cook, stirring frequently, until it starts to brown, 5 to 7 minutes. Add the olives and cook, stirring occasionally, until warmed through, 2 to 3 minutes more. Add the dates and cook, stirring occasionally, until warmed through, about 1 minute. Remove from the heat and add the remaining lemon juice. Stir to combine and set aside.
  • Melt the butter with the remaining 1 tablespoon oil in a small saucepan over medium heat. Add the sesame seeds, cumin seeds and cinnamon. Cook, stirring, until fragrant and toasted, 2 to 3 minutes. Add the broth and bring to a boil. Stir in the couscous and a generous 4-finger pinch of salt. Cover, remove from the heat and let the couscous sit until all the liquid has been absorbed, 5 to 6 minutes. Fluff with a fork.
  • Meanwhile, heat a large, heavy skillet, griddle or grill pan over medium-high heat until smoking. Thread the chicken onto 8 skewers. Spread any marinade left in the bowl over the chicken so it's evenly covered. Drizzle with olive and evenly coat the surface with a brush or paper towel. Add the chicken to the skillet and cook, turning the skewers every 3 to 4 minutes, until the chicken is browned and cooked through, 14 to 16 minutes. If the chicken sticks to the pan, wait to move it until it releases easily.
  • Divide the skewers among plates. Put a generous scoop of couscous on each and top the couscous with the onion mixture. Place a dollop of the reserved yogurt sauce alongside, for dipping. Enjoy!

YARDBIRD'S GREEN MISO CHICKEN BREAST SKEWERS



Yardbird's Green Miso Chicken Breast Skewers image

A play on pesto grilled chicken, this grilled chicken breast skewers recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade.

Provided by Matt Abergel

Time 1h20m

Yield Makes 5 skewers

Number Of Ingredients 10

100g Italian basil
50 g flat leaf parsley
20g pine nuts
150g olive oil
200g prepared miso soup
100g roasted garlic
1 skinless boneless chicken breast, about 8 ounces
Sake
Kosher salt
Lemon wedges, to serve

Steps:

  • Make the green miso marinade. Place the basil, parsley, and pine nuts in a blender and blend at high speed until smooth. While the blender is running, slowly add the olive oil, pouring it in a steady stream, until it is blended together. Add the miso soup and roasted garlic and blend again until smooth.
  • Trim any excess fat from the outside of the chicken breast. Cut the the thin end of the breast into a 2-inch (5-cm) wide piece. Cut the remaining piece lengthwise. Then cut the resulting lengths in half. Cut the pieces of breast so that you end up with 25 even bite-sized rectangular pieces. Starting with the thinnest pieces of meat, pinch the meat so that the shiny side faces up and skewer directly through the middle of the meat. Repeat, being sure that the shiny side is facing up and that you are skewering directly through the middle of the meat, until you end up with five skewers with five chunks of chicken per skewer. Each skewer should weigh about 1½ ounces.
  • Place the prepared skewers in a shallow baking dish in a single layer. Cover with the prepared marinade, cover, and chill for at least one hour.
  • Start with the smooth-side down over high heat, grilling until light brown, 2-3 minutes. Rotate ¼ turn, cook on each side until lightly colored, about 1 minute per side. Once three sides are colored, finish cooking on the last side until dark brown, about 2 minutes. Spray with sake and lightly season with salt to finish. Garnish by adding one lemon wedge to each skewer before serving.

YARDBIRD'S YUZU MISO-MARINATED CHICKEN TENDER YAKITORI



Yardbird's Yuzu Miso-Marinated Chicken Tender Yakitori image

Tender pieces of chicken fillet are marinated in miso, yuzu zest, mirin, and sake for a delicately sweet-salty flavor.

Provided by Matt Abergel

Yield Makes 5 skewers

Number Of Ingredients 12

500g barley miso
150ml mirin
130ml sake
50 g fresh or frozen yuzu skin, chopped
150g white sesame seeds
15ml dark sesame oil
5ml light soy sauce
10 small chicken fillets (tenders), or about 8 ounces
Sake
Kosher salt
Yuzu zest, to serve
Fresh yuzu juice, to serve

Steps:

  • Prepare the marinade by placing the barley miso, mirin, sake, yuzu skin, sesame seeds, sesame oil, and soy sauce in a blender or food processor. Blend until smooth. Reserve in the refrigerator until ready to use.
  • Carefully remove the small tendon from the underside of each chicken fillet by running the tip of the knife blade just under the visible part of the tendon. Place the fillet on the cutting board. Pinching the end, run the knife along the tendon in a downward motion until removed. Repeat on the remaining fillets. Place in a shallow baking dish, and cover with the marinade, tossing to coat completely. Marinate for 1-2 hours.
  • Starting at the wider end, cut each chicken fillet into three pieces to make a total of six pieces. Move one of the larger end pieces to the side of the smaller pieces. Starting with the smaller pieces at the bottom of the skewer, pinch the meat so the rounded, smooth side faces up. Insert the skewer directly through the middle of the meat. Continue skewering the rest of the fillet pieces, working up in size, keeping the smooth side of the meat facing up. Repeat until you have five identical skewers, each weigh about 1½ ounces each.
  • Start with the smooth side down over high heat, grilling until light brown, 1-2 minutes. Rotate ¼ turn, cook on each side until lightly colored, about 1 minute per side. Once three sides are colored, finish cooking on the last side until light brown, 1-2 minutes. Spray with sake and lightly season with salt to finish. Garnish with yuzu zest and a squeeze of fresh yuzu juice.

YARDBIRD'S CHICKEN BREAST YAKITORI



Yardbird's Chicken Breast Yakitori image

For mune yakitori skewers, these bites of juicy grilled chicken breast are finished with sake, and served with soy sauce and wasabi.

Provided by Matt Abergel

Time 16m

Yield Makes 5 skewers

Number Of Ingredients 6

1 skinless, boneless chicken breast (about 8 oz.)
Olive oil
Sake
Kosher salt
Soy sauce, to serve
Wasabi, to serve

Steps:

  • Trim any excess fat from the outside of the breast. Cut the the thin end of the breast into a 2-inch (5-cm) wide piece. Cut the remaining piece lengthwise. Then cut the resulting lengths in half. Cut the pieces of breast so that you end up with 25 even bite-size rectangular pieces. Starting with the thinnest pieces of meat, pinch the meat so that the shiny side faces up and skewer directly through the middle of the meat. Repeat, being sure that the shiny side is facing up and that you are skewering directly through the middle of the meat, until you end up with five skewers with five chunks of chicken per skewer. Each skewer should weigh about 1½ ounces.
  • Brush the skewers with a light coating of olive oil. Season with kosher salt. Start with the smooth-side down over high heat, grilling until light brown, 2-3 minutes. Rotate ¼ turn, cook on each side until lightly colored, about 1 minute per side. Once three sides are colored, finish cooking on the last side until light brown, about 2 minutes. Spray with sake and lightly season with salt to finish. Garnish with wasabi and soy sauce.

More about "yardbirds green miso chicken breast skewers recipes"

YARDBIRD'S YUZU MISO-MARINATED CHICKEN TENDER YAKITORI
10 small chicken fillets (tenders), or about 8 ounces; 50 g fresh or frozen yuzu skin, chopped; 500 g barley miso; 5 ml light soy sauce; 150 g white sesame seeds; 15 ml dark sesame oil; 150 ml mirin; 130 ml sake; Yuzu zest, to serve; …
From punchfork.com


DRAGON CHICKEN RESTAURANT STYLE - THE RECIPE CRITIC
Nov 28, 2024 Boneless Skinless Chicken Breast: The star of the dish! It absorbs the flavors while staying tender and juicy. Egg: Acts as a binder and helps coat the chicken evenly, giving it a crispy texture during cooking. Soy Sauce: Adds …
From therecipecritic.com


MISO YOGURT CHICKEN SKEWERS WITH GREEN OLIVES AND DATES RECIPES
4 large boneless skinless chicken thighs (about 2 pounds) Kosher salt: 2 cups Greek yogurt: 2 cloves garlic, grated: 1/4 cup miso: 2 tablespoons honey
From tfrecipes.com


MISO TOGARASHI CHICKEN SKEWERS - THECOMMUNALFEAST.COM
Oct 21, 2020 1. Place the miso, maple syrup, olive oil, sesame oil, garlic, ginger and red chilli paste in a bowl and whisk to combine. Remove ¼ of the mixture and set aside.
From thecommunalfeast.com


YARDBIRDS GREEN MISO CHICKEN BREAST SKEWERS RECIPES
4 large boneless skinless chicken thighs (about 2 pounds) Kosher salt: 2 cups Greek yogurt: 2 cloves garlic, grated: 1/4 cup miso: 2 tablespoons honey
From tfrecipes.com


JAMIE'S STICKY MISO CHICKEN TRAYBAKE RECIPE - TESCO REAL FOOD
Add the chicken and mix well to coat, then turn the chicken skin-side down. Marinate for a few hrs in the fridge if you have time. Roast for 30 mins. Boil the kettle and chop the broccoli into small …
From realfood.tesco.com


YARDBIRD'S GREEN MISO YAKITORI | RECIPE IN 2023 - PINTEREST
May 1, 2023 - A play on pesto grilled chicken, this grilled chicken breast skewers recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade. Explore.
From pinterest.com


25 EASY JAPANESE CHICKEN THIGH RECIPES YOU NEED IN YOUR WEEKLY …
Nov 27, 2024 These 25 delicious and easy Japanese chicken thigh recipes are sure to add variety to your dinner rotation. Start Here; Recipes. Appetizers; Mains; Sides; ... While chicken …
From sudachirecipes.com


YARDBIRDS YUZU MISO MARINATED CHICKEN TENDER YAKITORI RECIPES
Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade. Broil for about 5 …
From tfrecipes.com


YARDBIRDS CHICKEN BREAST YAKITORI RECIPES
Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade. Broil for about 5 …
From tfrecipes.com


YARDBIRD'S GREEN MISO CHICKEN BREAST SKEWERS
1 skinless boneless chicken breast, about 8 ounces; 100 g Italian basil; 50 g flat leaf parsley; 20 g pine nuts; 100 g roasted garlic; 150 g olive oil; 200 g prepared miso soup; Lemon wedges, to serve; Sake; Kosher salt
From punchfork.com


EASY GREEK GRILLED CHICKEN SKEWERS - SIMPLY DELICIOUS
May 23, 2024 Marinate the chicken: Slice boneless, skinless chicken breasts into bite-sized pieces (approximately 5cm/2in) and place in a large bowl. Combine olive oil, lemon juice, …
From simply-delicious-food.com


MISO CHICKEN (EASY 30-MINUTE RECIPE) - PLATINGS
Sep 9, 2022 Heat oven to 475-degrees.; Combine miso paste, garlic, ginger and water; stir to thoroughly combine.; Line a sheet pan with foil or parchment paper.; Season chicken pieces with salt and black pepper.; Spread miso mixture on …
From platingsandpairings.com


53 BEST CHICKEN BREAST RECIPES FOR DINNER - TASTE OF …
Sep 20, 2024 This list of chicken breast recipes includes every type of chicken dish from baked, fried, grilled, and more. ... This fantastic chicken skewers with peanut sauce recipe proves it also makes a mouthwatering sauce for …
From tasteofhome.com


DELICIOUS PAIRINGS: WHAT TO SERVE WITH TERIYAKI CHICKEN
1 day ago Jasmine Rice: Its fragrant aroma and slightly sticky texture make it an ideal partner. Brown Rice: For those seeking a healthier twist, brown rice brings nuttiness and a hearty …
From gimmerecipe.com


AIR FRYER MISO CHICKEN SKEWERS WITH MAPLE SYRUP
Jan 26, 2024 Serve Miso-glazed chicken recipe with white rice. Steamed broccoli or sauteed bok choy make nice accompaniments. A fast dinner option the whole family will love. They can easily be packed into lunch boxes the next …
From thesubversivetable.com


Related Search