Sunbeam Café Grandé GC2400 Instruction/Recipe Booklet page 14

Contact Grill Recipes continued
Japanese Chicken Skewers
- Yakitori
1 cup chicken stock
¾ cup soy sauce
½ cup mirin
¼ cup honey
2 tablespoons freshly grated ginger
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon wasabi paste
4 cloves garlic, crushed
600g chicken thigh fillets, cut into 2 pieces
2 bunches shallots, cut into 3cm pieces
Salt and freshly ground black pepper, to taste
1.In a medium saucepan combine all
ingredients except the chicken and
shallots. Place over medium-high heat and
bring to a simmer. Lower heat and cook for
a further 10 minutes or until reduced by
half. Reserve half of the liquid.
2.Thread chicken and shallots onto skewers,
alternating between the two. Place in a
shallow dish and brush with remaining
sauce. Cover and refrigerate for 15
minutes.
3.Preheat Contact Grill for 3- 5 minutes.
4.Spray preheated plates with oil spray.
Place chicken on grill. Close the lid and
cook for 2-3 minutes. Season to taste with
salt and pepper. Serve with reserved sauce.
12 12
Serves 3-4 Lemon Thyme Chicken
with Tzatziki
6 chicken thigh fillets, skin on
3 cloves garlic, crushed
2 shallots, finely chopped
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon fresh oregano
1 teaspoon honey
Tzatziki:
1 cup Greek yogurt
2 tablespoons freshly chopped dill
1 tablespoon lemon juice
1 tablespoon olive oil
3 cloves garlic, crushed
1 Lebanese cucumber, finely diced
Salt and freshly ground black pepper, to taste
1.Place chicken, garlic, shallots, oil, lemon,
oregano and honey in a large bowl.
Stir to combine. Cover and refrigerate for
30 minutes.
2.Meanwhile combine all tzatziki ingredients
in a small bowl. Stir to combine. Season to
taste with salt and pepper.
3.Preheat Contact Grill for 3-5 minutes.
4.Spray preheated plates with oil spray.
Place chicken on grill. Close the lid and
cook for 3-5 minutes or until golden and
cooked. Season to taste with salt and
pepper. Serve with tzatziki.
Serves 3-4