Recipe Courtesy Flame Asian Tapas Bar and Grill
Makes 4 servings
1 pound boneless, skinless chicken thighs
1 pound thick asparagus stalks, trimmed and cut into 3-inch pieces
1/4 cup honey
1/4 cup mirin
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon Gochujang chili paste
1 tablespoon yellow miso
1 teaspoon light brown sugar
2 garlic cloves, finely chopped
In a large bowl, whisk the honey, mirin, soy, vegetable oil, Gochujang, miso, brown sugar, and garlis together until well combined.
Lay the chicken thighs on a cutting board and slice them in half crosswise. Toss the chicken pieces in the marinade and refrigerate for at least 30 minutes.
Preheat a grill to medium heat. Using 8 inch wooden skewers soaked in water, or metal skewers, using two skewers per serving, skewer the 2 chicken pieces, alternating with an asparagus spears, skewering the meat and asparagus horizontally (Teppanyaki style). Pour the marinade into a small saucepan and boil for 2 to 3 minutes.
Grill the skewers on one side for about 3 to 4 minutes, until grill marks appear, then flip, and continue grilling until the chicken is cooked through and the asparagus is tender, 3 to 4 minutes more. Baste the chicken with the cooked marinade as it grills.
Serve with steamed rice.
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