Description

Fire up that BBQ grill and make this Japanese inspired rolled chicken dish. Vary the recipe if you wish with fresh asparagus instead of the green onions, or pork instead of chicken. Serve with rice, if desired.

Ingredients

• ½ c. soy sauce
• ½ c. mirin sauce (or 1/4 c. honey mixed with 1/4 c. water)**
• 1 T. minced garlic
• 1 bunch scallions/green onions, left whole, but ends trimmed
• 1 ½ lb. boneless, skinless white-meat chicken (breasts, cutlets or tenders), pounded to 1/8 in. thickness, blotted dry
• salt, to taste
• freshly ground black pepper, to taste
• sesame oil, as needed
• lemon or lime wedges
• **Mirin sauce is a type of rice wine similar to sake that has a lower alcohol content, but a higher sugar content. It is an essential in Japanese cooking.

Steps

1. Put soy sauce, mirin, garlic and scallions in a medium saucepan over medium-low heat; cook until bubbling, 3 - 4 minutes; turn off heat; let cool slightly.
2. Prepare charcoal or gas grill to medium heat, with rack about 4 inches from fire.
3. Wash chicken and pat dry. Season both sides of chicken with salt and pepper. Remove scallions from soy mixture with slotted spoon; divide evenly among chicken cutlets. Turn wide side of each cutlet to face you, then put 2 - 3 scallions on edge closest to you, with some scallions sticking out of each end. Roll each cutlet up like a jelly roll; secure in 2 or 3 places with wooden toothpicks or butcher’s twine. Brush chicken rolls with sesame oil.