Filet Mignon Or Jidori Chicken Satay Recipe
Choice of Prime Filet Mignon or Jidori Chicken. Grilled Over Binchotan Charcoal, House Pickles (2pcs)
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Ingredients
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Main Ingredients
Marinade for Chicken
House Pickles
Method
Preparing the Marinade
- 1
Marinate the Chicken
In a bowl, combine soy sauce, lime juice, minced garlic, grated ginger, brown sugar, and sesame oil. Whisk together until the sugar dissolves. Add Jidori chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
Making the House Pickles
- 2
Prepare the Pickles
In a separate bowl, mix sliced cucumber, julienned carrot, rice vinegar, sugar, and salt. Stir well to combine. Allow the mixture to sit at room temperature for about 30 minutes, or refrigerate for faster pickling.
Grilling
- 3
Grill the Protein
Preheat the grill using Binchotan charcoal until it reaches high heat. For the filet mignon, season with salt and pepper to taste. Grill for 4-5 minutes on each side for medium-rare. For the marinated Jidori chicken, skewer the pieces and grill for about 6-8 minutes, turning occasionally, until fully cooked and juices run clear.
Serving
- 4
Plate and Serve
Once cooked, remove the filet mignon or chicken from the grill and let rest for 5 minutes. Serve alongside the house pickles as a refreshing complement.
