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Grilled Vegetables & Chicken With Toasted Sesame Sauce

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Ingredients
  Dry sherry/Sake 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Oriental sesame oil/Salad oil 1 Tablespoon
  Whole chicken 2 1⁄4 Pound (4 Pieces)
  Eggs 1
  Green onions 8 , ends trimmed
  Crookneck squash 3⁄4 Pound, ends trimmed, cut in half lengthwise (4 Small Sized)
  Shiitake mushrooms/Large common mushrooms 8 Large (Fresh Or Soaked Dry, Stems Removed)
  Sesame sauce 1⁄4 Cup (4 tbs)
Directions

Combine sherry, soy sauce, and oil.
Mix half of the liquid with the chicken, the remaining half with the vegetables.
If made ahead, cover and chill both mixtures up to 2 hours.
Place chicken on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds).
Turn chicken often and extinguish flare-ups with a water spray.
Cook chicken 5 minutes.
Add vegetables to grill.
Brush chicken and vegetables occasionally with remaining marinade and turn as needed to brown evenly.
Cook until onions are lightly browned, 5 to 10 minutes; mushrooms are lightly browned, 10 to 15 minutes; squash is tender when pierced, about 20 minutes; and chicken is no longer pink at bone (cut to test), 20 to 25 minutes total.
Remove from grill as done and keep warm.

Recipe Summary

Cuisine: 
Indian
Method: 
Browned
Ingredient: 
Sesame Seed

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