Grilled Chicken with Yuzu-Kosho

Name: Grilled Chicken with Yuzu-Kosho
Total time: 65 min
Ingredients: 1/2 Lime, juice; 3 tbsp Yuzu-Kosho, or a combination of lemon juice and pickled jalapeño chillies, blended to a paste (see hints); 1 Carrot, peeled and grated; 500g Sticky Rice; 8 Chicken Thighs, skin on (bone-in or boneless, whichever you prefer); 1/2 Cucumber, peeled, deseeded and cut into half moons or simply sliced; 3 tbsp White Miso Paste; 1 1/2 tbsp Caster Sugar, (preferably golden)

www.cherrypick.co

"Yuzu-kosho is a pungent paste made from pounding fragrant yuzu peel with fresh chillies and salt. A little bit goes a long way – just a dab can brighten up a w

View full recipe on www.cherrypick.co

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.cherrypick.co.

Share this recipe:

Cooking tools:

Grill
Baking sheet
Aluminum foil
Mixing bowl
Spoon
Chef's knife
Cutting board
Peeler
Pot
Stove
Serving platter

Ingredients

1/2 Lime, juice
3 tbsp Yuzu-Kosho, or a combination of lemon juice and pickled jalapeño chillies, blended to a paste (see hints)
1 Carrot, peeled and grated
500g Sticky Rice
8 Chicken Thighs, skin on (bone-in or boneless, whichever you prefer)
1/2 Cucumber, peeled, deseeded and cut into half moons or simply sliced
3 tbsp White Miso Paste
1 1/2 tbsp Caster Sugar, (preferably golden)