Sunbeam GC2400 manual Japanese Chicken Skewers, Yakitori, Lemon Thyme Chicken, With Tzatziki

Contact Grill Recipes continued

Japanese Chicken Skewers	Serves 3-4
- Yakitori
1 cup chicken stock
¾ cup soy sauce
½ cup mirin
¼ cup honey

2 tablespoons freshly grated ginger

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon wasabi paste

4 cloves garlic, crushed

600g chicken thigh fillets, cut into 2 pieces

2 bunches shallots, cut into 3cm pieces

Salt and freshly ground black pepper, to taste

1.In a medium saucepan combine all ingredients except the chicken and shallots. Place over medium-high heat and bring to a simmer. Lower heat and cook for a further 10 minutes or until reduced by half. Reserve half of the liquid.

2.Thread chicken and shallots onto skewers, alternating between the two. Place in a shallow dish and brush with remaining sauce. Cover and refrigerate for 15 minutes.

3.Preheat Contact Grill for 3- 5 minutes.

4.Spray preheated plates with oil spray. Place chicken on grill. Close the lid and cook for 2-3 minutes. Season to taste with salt and pepper. Serve with reserved sauce.

Lemon Thyme Chicken		Serves 3-4
with Tzatziki
6	chicken thigh fillets, skin on
3	cloves garlic, crushed
2	shallots, finely chopped

¼ cup olive oil

2 tablespoons lemon juice

1 tablespoon fresh oregano

1 teaspoon honey

Tzatziki:

1 cup Greek yogurt

2 tablespoons freshly chopped dill

1 tablespoon lemon juice

1 tablespoon olive oil

3 cloves garlic, crushed

1 Lebanese cucumber, finely diced

Salt and freshly ground black pepper, to taste

1.Place chicken, garlic, shallots, oil, lemon, oregano and honey in a large bowl.

Stir to combine. Cover and refrigerate for 30 minutes.

2.Meanwhile combine all tzatziki ingredients in a small bowl. Stir to combine. Season to taste with salt and pepper.

3.Preheat Contact Grill for 3-5 minutes.

4.Spray preheated plates with oil spray. Place chicken on grill. Close the lid and cook for 3-5 minutes or until golden and cooked. Season to taste with salt and pepper. Serve with tzatziki.

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