Hello, this is Pao.
Here’s a light and healthy dish packed with vegetables: grilled chicken thighs with summer vegetables soaked in a savory marinade.

When the weather gets hot, I always crave something refreshing. As soon as summer vegetables are in season, this dish is a must in my kitchen!

Ingredients (Serves 2–3)

Chicken thigh…1
Shio-koji (salted rice malt)…1 tbsp
Potato starch…3–4 tbsp
Green zucchini…1/2
Yellow zucchini…1/2
Eggplants…3
Mentsuyu (2x concentrate)…150 ml
Water…300 ml
Grated ginger…1 tsp
Salad oil…3 tbsp

Instructions

1.Cut chicken into bite-sized pieces, rub with shio-koji, and rest 15 min. Combine all marinade ingredients in a large container.

2.Slice zucchini into 1cm rounds. Halve eggplants lengthwise, score, cut in half, and soak 3min in salted water. Heat ½tbsp oil, grill zucchini until lightly browned, then add to marinade.

3.Pat the eggplants dry with paper towels.

4.Wipe the pan, add 1 tbsp oil, and cook eggplants skin-side down over medium heat until colored and slightly soft. Flip, cook on low until tender, then transfer to marinade.

5.Place the chicken and potato starch in a plastic bag, shake well to coat evenly.

6.Heat 1 1/2 tbsp oil in a frying pan. Place the chicken skin-side down and cook over medium heat until golden brown, then flip and cook through. Transfer to the marinade.

The chicken is delicious hot and crispy right out of the pan, but it also tastes wonderful chilled. After refrigerating, the chicken becomes tender and the flavors soak in even more deeply.

© Pao

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Grilled Chicken Thighs with Summer Vegetables in Soy Marinadel