Crunchy Japanese Grilled Chicken

1. 1

   Butterfly the chicken to even out the thickness.

2. 2

   Season the chicken with salt, black pepper and garlic powder.

3. 3

   It tends to be better when it's generously seasoned.

4. 4

   Grill until golden brown (about 20 minutes inside my induction stove).

5. 5

   Meanwhile grate some daikon radish and slice the scallions.

6. 6

   Cut into bite-sized pieces and plate them when cooked.

7. 7

   Garnish with plenty of grated daikon radish and scallions, and sprinkle on some ichimi spice to taste.

8. 8

   Pour ponzu sauce over it and your dish will be ready.

9. 9

   Squeeze some sudachi or yuzu if available.

10. 10

    Substituting shiso leaves for the scallions is delicious too.

* Per serving · 4 servings · Values may vary.

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