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In Bill's Kitchen
(Mostly) healthy recipes with a lot of spice and a little snark...
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MIRIN-ATED CHICKEN

MIRIN-ATED CHICKEN





Mirin-ated Chicken

Ingredients:

1 - 2 pounds chicken tenders, breasts, or thighs (boneless, skinless)

1/3 cup tamarind sauce

1/3 cup Mirin

2 Tablespoons Chili Sesame Oil or toasted sesame oil

2 teaspoons garlic, crushed

2 teaspoons ginger, finely grated

Lime juice, sesame seeds, and chopped cilantro for serving (optional)


Directions:

Mix the tamarind sauce, mirin, garlic, ginger, and sesame oil in a small bowl. Add the chicken and refrigerate at least 15 minutes, turning every now and then to ensure all the chicken is in contact with the marinade.

Preheat grill to medium-hot.

Grill the chicken, turning often, until the internal temperature is 165° F.

Place the remaining marinade in a small saucepan and bring to a boil. Simmer until thickened, about 5 minutes. Coat the chicken with the marinade/sauce or serve it on the side.

Serve over coconut cilantro rice with a sprinkle of seseme seeds, cilantro and lime juice.


Notes:

Most of the ingredients for the marinade can be found at Trader Joe's. I can't say this enough: if you don't have a Trader Joe's where you live, move.

Mirin is a Japanese sweet rice wine for cooking. It is NOT the same as rice wine vinegar!

Tamarind sauce is a sweet and savory, almost cola-like flavor built on a base of tamari (a gluten-free soy sauce substitute). It's unique, and oh so delicious! You can use it plain as a dipping sauce if you are so inclined (I am).

If you absolutely can not find tamarind sauce, you can use low-sodium soy sauce. If you can not find Mirin (Rice Wine), make something else for dinner. Jeez.

Trim the excess fat from the chicken thighs, and if you're using breasts or thighs, score them a little before adding to the marinade so it can get deeper into the meat.
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