Japanese Chicken Skewers with Salad and Sesame Miso Dressing

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Japanese Chicken Skewers with Salad and Sesame Miso Dressing

One of our go-to weeknight dinners, hands down one of my all time favorites.  It's easy. The chicken skewers are marinated in our Japanese Sesame Miso Dressing with a little soy sauce and baked until juicy and caramelized.  The side salad is simple - greens or baby spinach with cucumber, avocado and spring onions, dressed with our Japanese Sesame Miso Dressing and you can top it all with pan toasted sesame seeds but that is optional.  It's low carb, low sugar, delicious and healthy.  I usually make a big salad, add a couple skewers on top and serve.  If you love Japanese Yakitori, you will love this recipe.

Japanese Chicken Skewers with Salad and Sesame Miso Dressing Recipe
(makes 4 skewers)

2 lb Boneless Chicken Thighs 
1 Tbs Soy Sauce
1/3 Cup Wozz! Japanese Sesame Miso Dressing, Sauce and Marinade + additional dressing for salad

Method:

Remove chicken thighs from package, cut the thighs long ways into 1 inch strips - they will end up being about 1 inch wide and 3 inches long.  

In a medium bowl, toss your prepped chicken thighs with soy sauce and leave to marinade for 10 minutes.  (we are using soy sauce instead of salt to season the chicken).

Add Wozz! Japanese Sesame Miso Dressing to the bowl with chicken and mix until chicken is evenly coated and leave to marinate for 30 minutes to 1 hour.

Preheat oven to 450 degrees F (roast)

Thread the marinated chicken thigh strips onto skewers, the chicken strips are cut long ways so you are going to thread the chicken onto the skewers like ribbon (piercing each piece of chicken through skewer twice - be heavy handed and really load the skewers up)  You want to bunch up the chicken pieces, so the skewers are full (this allows them to caramelize and cook up juicy and not dry out).  We used wooden chop sticks (soaked in water) to thread the chicken.

Space chicken skewers evenly on baking sheet in oven and roast for 30 minutes, remove from oven and turn skewers, roast for an additional 20 minutes.  (cooking times can vary based on how thick your chicken skewers are)

Remove from oven and serve with a salad of baby spinach and mixed greens with sliced cucumber, sliced avocado and green onion.  Dress salad with Wozz! Japanese Sesame Miso Dressing. Garnish with toasted sesame seeds if desired.  

 

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