The unique combination of soy sauce and tahini makes a flavour-rich marinade for barbecued chicken.
Ingredients
- 1 1/2 tablespoons tahini
- 1 tablespoon sesame oil
- 1 1/2 tablespoons Japanese soy sauce
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 tablespoons caster sugar
- 800g chicken thigh fillets, trimmed
- 300g butternut pumpkin, peeled, seeded, cut into 3mm-thick slices
- 80g oyster mushrooms (see note)
- 1 baby wombok, cut lengthways into 8 wedges
- Canola oil spray or olive oil spray
- 2 teaspoons toasted sesame seeds
- 2 green onions, thinly sliced
- Steamed sushi rice, to serve
Method
- Step 1Combine tahini, sesame oil, soy sauce, vinegar and sugar in a screw-top jar; shake well to combine. Place chicken in a bowl and pour over 2 tablespoons of tahini dressing. Set aside for 5 minutes to marinate.
- Step 2Heat a lightly greased barbecue or char-grill plate on high. Lightly spray pumpkin, mushrooms and wombok with oil spray. Add the pumpkin to the grill and cook for 3 minutes. Add the mushrooms and wombok and cook for a further 1 minute or until tender and lightly charred. Transfer vegetables to a plate and cover to keep warm.
- Step 3Drain chicken and lightly spray with oil. Cook on grill, turning, for 6 minutes or until browned and cooked through.
- Step 4Place the chicken and vegetables on serving plates. Drizzle with remaining dressing and sprinkle with sesame seeds and green onion. Serve immediately with steamed rice, if desired.
Nutrition
1745 kj
Energy
20g
Fat Total
4g
Saturated Fat
43g
Protein
698.02mg
Sodium
12g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Oyster mushrooms have a subtle, delicate flavour. Select firm, plump mushrooms that are not slimy or bruised. It’s also best to trim the stems before use as they tend to be tough and chewy.
- Author: Cynthia Black
- Image credit: Rob Palmer
- Publication: Notebook:
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