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GRILLING WITH RICH FRONING & MASTERCHEF SHAUN O’NEALE // FitBoss Ep. 2 - Chicken Yakitori
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1/2 cup coconut aminos
1/4 cup water
1/4 cup rice wine vinegar
2 tablespoons mirin
2 medjool dates or 2 tablespoons honey
1 1/2 tablespoons tapioca starch
1/2 in fresh ginger
2 garlic cloves
2 pounds boneless skinless chicken thighs
2 bunches scallions, white parts only
PitBoss Smoked Hickory Honey Sea Salt
Baby Bok Choy
6 baby boy chok, cut in half
2 tablespoons avocado seed oil
Salt & white pepper to taste
Toasted sesame seeds
Minced scallion, green parts only
To make the yakitori sauce: Combine all the ingredients in a blender and blend until smooth. Transfer the mixture to a sauce pan and bring to a boil, cook for 3 minutes or until just slightly thickened. Separate the sauce in half and save half for serving and half for basting the chicken.
To make the chicken skewers: Pre heat your PitBoss grill to 450 degrees with the heat shield open. Cut the chicken into small squares and cut the white part of the scallions into 1 in sections, reserve the free parts for garnish. Thread the a piece of chicken on the skewers and then follow with a piece of the scallion. Repeat this process with the remaining chicken and scallions. Place the chicken on the grill and start basting with the yakitori sauce. Cook the chicken skewers for about 4 minutes per side, basting often. Once cooked remove and rest for 3 minutes.
To make the baby bok choy: Brush the oil on the bok choy and season with salt and white pepper. Place the bok choy on the grill and char for 1 minute, flip the bok choy and cook for 1 more minute. Move the bok choy to a cooler section of the grill and cook until just tender, about 4 minutes.