Ingredients
- 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
Directions
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.
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