Grilled Sesame Chicken and Radish Skewers with Orange Salad

Grilled Sesame Chicken and Radish Skewers IMAGE Author: Canadian Living Credits: Grilled Sesame Chicken and Radish Skewers IMAGE

Choose similar-size radishes so they cook evenly. Grilling subdues their sharp flavour and gives them a nice tender-crisp texture. Brushing the sweet, sticky glaze onto the skewers before the last minute of cooking keeps it from burning on the barbecue and preserves the sesame flavour.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2016

Ingredients

Chicken and Radish Skewers:
  • 2 tablespoons liquid honey
  • 1 tablespoon sodium-reduced soy sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic finely grated or pressed
  • 450 g boneless skinless chicken breasts cut in 24 cubes
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 12 radishes trimmed
  • 1 tablespoon sesame seeds toasted
Orange Salad:
  • 1 orange
  • 4 teaspoons extra-virgin olive oil
  • 1 teaspoon seasoned rice vinegar
  • 1/2 teaspoon liquid honey
  • 1/2 teaspoon prepared wasabi
  • pinch each salt and pepper
  • 4 cups chopped green leaf lettuce
  • 1 avocado peeled, pitted and sliced

Method

Chicken and Radish Skewers: In bowl, whisk together honey, soy sauce, sesame oil and garlic. Set aside.

Sprinkle chicken with 1/2 tsp of the salt and the pepper. Thread 3 pieces of the chicken onto each of eight 6-inch (15 cm) metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 8 minutes. Brush with some of the honey mixture; grill, turning and brushing with some of the remaining honey mixture halfway through, for 1 minute. Transfer skewers to plate; sprinkle with two-thirds of the sesame seeds.

While chicken is grilling, thread 3 of the radishes onto each of four 6-inch (15 cm) metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender and slightly charred, about 6 minutes. Brush with some of the remaining honey mixture; grill, turning and brushing with some of the remaining honey mixture halfway through, for 1 minute.

Remove radishes from skewers and place in bowl; drizzle with any remaining honey mixture. Sprinkle with remaining sesame seeds and salt.

Orange Salad: Meanwhile, segment orange, squeezing 1 tsp juice from remaining membranes into large bowl. Set segments aside.

Whisk oil, vinegar, honey, wasabi, salt and pepper into orange juice. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Add lettuce, avocado and reserved orange segments; gently toss to coat. Serve with chicken and radishes.

Tip from The Test Kitchen: Look for tubes of prepared wasabi (a mix of horseradish and wasabi) in the international section of your supermarket or in specialty Asian markets.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 663 mg
  • Sugars 12 g
  • Protein 28 g
  • Calories 326.0
  • Total fat 16 g
  • Potassium 755 mg
  • Cholesterol 66 mg
  • Saturated fat 3 g
  • Total carbohydrate 19 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 35.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Grilled Sesame Chicken and Radish Skewers with Orange Salad

Login