Yuzu & Black Garlic Fermented Chicken Skewers with Pickled Radish Slaw
Tender chicken skewers marinated in a tangy blend of yuzu and umami-rich black garlic, then grilled to perfection. Served alongside a vibrant, crisp slaw of thinly sliced pickled radishes and a hint of chili.
Prep Time
150 min
Difficulty
Hard
Servings
4
Calories
350 kcal
Instructions
- 1
Trim excess fat from chicken thighs and cut into 1.5-inch cubes. Place chicken in a large bowl.
~10 min - 2
In a small bowl, mash the black garlic cloves into a paste. Whisk together yuzu juice, black garlic paste, soy sauce, sesame oil, and honey to create the marinade. Pour over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
~15 min - 3
While the chicken marinates, prepare the pickled radish slaw. Thinly slice the white radishes using a mandoline slicer or a very sharp knife. In a separate small bowl, combine rice vinegar, sugar, and red chili flakes. Stir until sugar is dissolved. Add the sliced radishes to the pickling liquid, toss to coat, and let sit for at least 30 minutes, tossing occasionally.
~40 min - 4
Drain most of the pickling liquid from the radishes (reserve a tablespoon or two if desired). Chop the fresh cilantro and add it to the pickled radishes. Season the slaw with a pinch of salt and black pepper. Toss to combine and set aside.
~5 min - 5
Thread the marinated chicken pieces onto skewers. Discard any excess marinade.
~10 min - 6
Preheat your grill to medium-high heat. Grill the chicken skewers for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
~10 min - 7
Serve the Yuzu & Black Garlic Fermented Chicken Skewers immediately with the Pickled Radish Slaw on the side.
Tips
- For an extra layer of flavor, you can lightly toast the sesame seeds before adding them to the marinade.
- The pickled radish slaw can be made a few hours in advance and stored in the refrigerator, but it's best served within a few hours of preparation for optimal crispness.
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