Fusion Kitchen · Dinner
Honey Citrus Fire-Grilled Chicken Thighs
Asado Chicken with Yuzu Kosho and Honey
An Argentinian-Japanese Nikkei-Argentine original, chicken thighs marinated in a yuzu kosho and honey paste where the Japanese fermented citrus-chilli condiment and the Argentine asado fire-grill tradition produce a dish where the sweet heat and citrus brightness caramelise into a blistered, aromatic crust.
$$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
742Calories
38gProtein
32gFat
78gCarbs
12gSugar
2gFiber
890mgSodium
115mgChol
Goes well with
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international
Instructions
1
Prep
Score chicken thighs twice on each side, season with 0.75 tsp salt. Mix yuzu kosho paste, honey, soy sauce, grated garlic, sesame oil, and rice vinegar; coat chicken thoroughly, set aside 10 mins. Whisk parsley, oregano, garlic, red wine vinegar, olive oil, chilli flakes, and salt for chimichurri; set aside.
2
Char
Heat griddle pan over highest heat until smoking. Place chicken skin-side down, cook 12–14 mins until deeply charred, honey glaze caramelised and blistered. Flip, cook 8–10 mins until cooked through and internal temp reaches 75°C.
3
Rest and plate
Rest chicken 4 mins. Serve over steamed jasmine rice with cucumber slices alongside. Spoon chimichurri dressing generously over chicken, scatter toasted sesame seeds on top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tbsp fine sea salt
- 2 tbsp yuzu kosho paste
- 2.5 tbsp honey
- 45ml (1/4 cup) soy sauce
- 3 garlic cloves
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 60ml (1/4 cup) neutral oil
- 20g (0.7 oz) fresh flat-leaf parsley
- 5g (small handful) fresh oregano
- 1.5 tbsp red wine vinegar
- 45ml (1/4 cup) olive oil
- 0.25 tsp dried chilli flakes
- 360g (12.7 oz) jasmine rice
- 0.5 medium cucumber
- 1 tsp toasted sesame seeds