Plum Shiso Grilled Chicken: Tangy Twist

Ingredients

Estimated total cost: €9.55 · €2.39/serving

• 4 chicken breast fillets (also called chicken tenders)Est. price €4.80–€7.20
• 1 umeboshi (pickled plum), pitted and choppedEst. price €2.50–€4.50
• 2 Tbsp. sakeEst. price €0.40–€0.80
• 1 Tbsp. mirinEst. price €0.25–€0.50
• 4 shiso leaves, juliennedEst. price €1.60–€3.00

Steps

1. 1

   Begin by soaking four bamboo skewers in water for a minimum of 60 minutes. Next, remove the white tendon from each chicken breast fillet. Create a lengthwise incision on one side of each fillet and carefully slice deeper into the fillet to form a pocket without cutting through to the other side.

2. 2

   Combine the pickled plum, sake, and mirin in a small cup to create a paste. Spread this paste thinly on one side of the inner pocket of each fillet. Sprinkle shiso over the paste layer. Securely seal each breast fillet by closing the open edge with a bamboo skewer.

3. 3

   Preheat the grill or broiler. Season both sides of the fillets generously with salt. Grill or broil the chicken, rotating the skewers multiple times, until fully cooked, approximately 8 minutes. Present the hot chicken for serving.

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• Cultural note

  Plum Shiso Grilled Chicken has roots in Japanese cuisine, combining umeboshi (pickled plums) and shiso leaves for a unique flavor profile. The use of sake and mirin in the marinade adds a traditional touch to the dish.

• Seasonal note

  Plums and shiso leaves are typically in season during the summer months, making this dish perfect for a summertime barbecue.

• Health note

  This dish is a good source of protein and vitamins A and C from the chicken, providing important nutrients for muscle growth and immune function. However, it is high in sodium and cholesterol, so moderation is key for those watching their intake of these nutrients.