Yuzu Honey Glazed Grilled Chicken by Chef Edwin Molina

 

-For the Marinade:

8 Pieces skin on chicken (thighs and legs)

2 Cups of whole fat yogurt

1 C yuzu

3 tbs Honey

Salt and pepper

In a large mixing bowl, combine the yogurt with the yuzu and honey. Add the chicken pieces to the bowl. Rub the chicken thighs with the yogurt mixture until well combined. Allow to sit for 16-24 hours.

-For the Glaze:

3 tbs brown sugar

1 Lime (Zest and Juice)

1 Orange (Juice only)

1 tbs fish sauce

2 tbs Soy Sauce

Combine all ingredients in a bowl and set aside.

Pre heat a charcoal grill over high heat. *note that if you do not have a charcoal grill a stove top cast iron grill will work just as well.

-For Grapefruit Yogurt

1 C yogurt

1 Grapefruit (Juice and Zest)

Combine all in a mixing bowl and set aside.

-For Grilling:

Remove the chicken from the marinade and pat dry. Coat the chicken in a small amount of Olive Oil. Add the chicken to the grill skin side first and allow the chicken to develop nice grill marks. Move the chicken pieces around from hot spots to cold spots to avoid scorching the skin or flesh. As you move the chicken piece around baste the chicken with the glaze. As it reduces onto the chicken. it will seal the skin and keep it from dripping onto the hot coals. This will prevent unwanted flareups, but it will yield a nice crispy exterior. Continue moving and basting until the chicken is fully cooked. Transfer to a plater to serve.

-For assembly:

Grilled Chicken

Grapefruit yogurt

1 head of frisee, separated and centers discarded.

1 half head of radicchio di travisio, leaved separated

1 Lemon juiced

1 Grapefruit, segmented

Extra virgin olive oil

Salt and pepper

Combine the radicchio and frisee in a mixing bowl. Season with lemon juice, olive oil, salt, and pepper set aside. On A platter large enough to hold the chicken spoon the yogurt onto the base of the plate. Place the grilled chicken on the platter and garnish with the chicory salad and grapefruit segments.

 
Fraser Reade