Yakitori Chicken Paillard With Cucumber Avocado Sal

Name: Yakitori Chicken Paillard With Cucumber Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mirin; 1/3 cup sake (rice wine); 1/2 cup sugar; 4 coins fresh ginger, smashed; 3 garlic cloves, smashed; 1/4 cup soy sauce; 4 boned, skinned chicken breast halves (about 1 1/2 lbs. total), pounded to 1/2 in. all over; SALAD; 1/4 cup unseasoned rice vinegar; 3/4 teaspoon kosher salt; 1 teaspoon sugar; 1 English cucumber (10 oz.), quartered lengthwise and cut into 1/2-in. chunks; 1 cup slivered red onion; 1 large avocado, cut into 1-in. chunks; 2 teaspoons toasted sesame seeds

Servings: persons

1 cup mirin
1/3 cup sake (rice wine)
1/2 cup sugar
4 coins fresh ginger, smashed
3 garlic cloves, smashed
1/4 cup soy sauce
4 boned, skinned chicken breast halves (about 1 1/2 lbs. total), pounded to 1/2 in. all over
SALAD
1/4 cup unseasoned rice vinegar
3/4 teaspoon kosher salt
1 teaspoon sugar
1 English cucumber (10 oz.), quartered lengthwise and cut into 1/2-in. chunks
1 cup slivered red onion
1 large avocado, cut into 1-in. chunks
2 teaspoons toasted sesame seeds

1
In a medium saucepan, combine mirin, sake, 1/2 cup sugar, the ginger, garlic, and soy sauce. Bring to a boil and cook until sugar has dissolved and sauce has thickened slightly, about 2 minutes. To cool quickly, pour into a heatproof 9- by 13-in. pan and refrigerate until cool. Add chicken and toss to coat. Chill and marinate at least 30 minutes and up to 24 hours.
2
Heat a grill to medium-high (450u00b0). Transfer chicken to a platter. Pour marinade into a small saucepan and boil to make a syrupy sauce, about 8 minutes. Discard ginger and garlic.
3
In a large bowl, whisk together vinegar, salt, and 1 tsp. sugar. Add cucumber and onion; toss to coat.
4
Grill chicken, turning once, until no longer pink in center (cut to test), about 2 minutes per side. Coat chicken all over with reduced marinade.
5
Add avocado to salad and sprinkle with sesame seeds. Serve chicken with salad and remaining sauce, for drizzling.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup mirin, 1/3 cup sake (rice wine), 1/2 cup sugar, 4 coins fresh ginger, smashed, and more.

Yes, Yakitori Chicken Paillard With Cucumber Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Yakitori Chicken Paillard With Cucumber Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions