Hibachi-Style Chicken

Hibachi-Style Chicken

from foodandwine.com
Dinner
75 min
4 servings
803 kcal / serving

Hibachi chicken is a flavorful Japanese-inspired dish featuring tender grilled chicken, savory soy-based sauce, and charred vegetables.

Ingredients

  • 5 tablespoonssoy sauce
  • 2 tablespoonslight brown sugar
  • 2 tablespoonsfinely chopped garlic (about 5 large garlic cloves)
  • 1 tablespoonplus 1/2 teaspoon toasted sesame oil, divided
  • 2 poundboneless, skinless chicken thighs (about 6 thighs), patted dry
  • 2red bell peppers, cut into 1 1/2-inch pieces (about 2 cups)
  • 1zucchini, halved lengthwise and cut into 1-inch-thick half-moons (about 2 1/2 cups)
  • 1red onion, cut into 1 1/2-inch-thick wedges (about 1 1/2 cups)
  • 4metal or wooden skewers
  • ½ teaspoonkosher salt, divided
  • 2 tablespoonsunsalted butter, melted
  • canola oil, for grilling
  • ½ cupkewpie mayonnaise
  • 2 teaspoonssriracha chile sauce
  • ½ teaspoondijon mustard
  • cooked white rice, for serving
  • sliced scallions and shichimi togarashi, for garnish

Directions

  1. 1

    Whisk together soy sauce, brown sugar, garlic, and 1 tablespoon sesame oil in a small bowl until sugar is dissolved. Pour soy mixture into a large ziplock plastic bag, reserving 3 tablespoons soy mixture in bowl. Add chicken to bag; seal bag, and gently massage soy mixture into chicken. Set aside, and let marinate at room temperature for 30 minutes.

  2. 2

    Thread peppers, zucchini, and onion onto skewers. Brush vegetables with 1 tablespoon reserved soy mixture; sprinkle with 1/4 teaspoon salt. Stir melted butter and remaining 1/4 teaspoon salt into remaining 2 tablespoons soy mixture in bowl; set aside.

  3. 3

    Preheat grill to medium-high (400°F to 450°F). Remove chicken from marinade, shaking off excess; discard marinade. Lightly grease grill grates with canola oil; place chicken and skewered vegetables on grates. Grill, uncovered, turning skewers and chicken occasionally and basting with soy-butter mixture until a thermometer inserted into thickest portion of chicken registers 170°F, 12 to 15 minutes, and vegetables are tender and charred in spots, about 12 minutes. Transfer to a cutting board, and let rest for 5 minutes.

  4. 4

    Stir together mayonnaise, sriracha, mustard, and remaining 1/2 teaspoon sesame oil in a small bowl. Chop chicken into bite-size pieces, and remove vegetables from skewers. Serve chicken and vegetables over cooked rice, and drizzle with mayonnaise mixture. Garnish with scallions and shichimi togarashi.