Shota's Teriyaki Chicken and Watermelon Salad

• 4 boneless chicken thighs with skin on
• Shota’s Make Umami Teriyaki Sauce

Watermelon Salad:

• 1 pint watermelon, cut into 3/4-inch dice
• A few slices of English cucumber, cut into thin half-moons
• A sprinkle of feta cheese
• 1 tsp Shichi-mi togarashi
• 1 tbsp miso honey dressing (instructions below)
• 1 pinch black pepper
• 1 tbsp sunflower seeds
• A few leaves of mint

Miso Honey Dressing:

• ⅓ c miso paste
• ⅓ c honey
• 1 tbsp ginger
• 2 c rice vinegar
• 1½ tbsp salt
• 3 c blended oil
• 1 tbsp sesame oil

Chicken: Marinate the meat in the teriyaki sauce for at least 4 hours or overnight. Remove chicken from marinade and place directly onto a hot grill, skin side down, to get nice char marks. Flip chicken over for grill marks on the other side, cook another few minutes until cooked through, about 10-12 minutes total.

Serve grilled chicken with rice on the side and drizzle teriyaki sauce over the top.

Watermelon Salad: Toss watermelon, cucumber, feta cheese, shichi-mi, miso honey dressing and black pepper together. Place in a serving bowl and top with sunflower seeds and mint leaves.

Miso Honey Dressing: In a bowl, add miso paste, honey, ginger, vinegar and salt together and blend with a whisk. Slowly whisk in blended oil and sesame oil until emulsified.