Welcome warmer weather with this fresh spring recipe, filled with one of our favorites seasonal ingredients: rhubarb. Yesterday, we were talking about the four seasons and all the seasonal food that makes us excited to always cook something fresh and flavorful. Marilyn made this delicious marinated chicken that we grilled inside house and we served it with a savory and sweet rhubarb sauce. It was amazing!!
For the chicken marinade:
2 1/2 lbs. boneless, skinless chicken thighs, cut into strips
6 T. minced lemongrass
6 T. mirin
4 T. soy sauce
6 T. fish sauce
2 large pieces ginger, peeled and grated
8 garlic cloves, minced
2 tsp. red pepper flakes
skewers soaked in water for at least 30 minutes
Combine lemongrass, mirin, soy sauce, fish sauce, ginger, garlic and red pepper flakes in a food processor and process until well chopped and combined. Place over chicken in a zip lock bag and combine well. Marinate overnight. Remove from marinade and skewer pieces. Place on a preheated grill pan or outdoor grill and cook until 165F. Serve with rhubarb sauce.
1 lb. rhubarb, cleaned and trimmed
4 oz. crystallized ginger, minced
6 oz. passionfruit juice (unsweetened)
1/8 c. sugar
2 tsp. chili flakes
1/4 c. sweet chili sauce
juice of 1-2 limes
2 tsp. soy sauce
Combine all ingredients in a saucepan over medium heat and cook until rhubarb is broken down and all ingredients combined and reduced. Serve with chicken skewers.
Beijos e Tchau!
Ludmilla and Marilyn Chudda