Ingredients

The following ingredients have 4 Servings
  • 1/2 cup soy sauce
  • 1/2 cup mirin (or 1/4 cup honey mixed with 1/4 cup water)
  • 1 tablespoon minced garlic
  • 1 bunch scallions, trimmed but left whole
  • 1 1/2 pounds boneless, skinless white-meat chicken (breasts, cutlets or tenders), pounded to 1/8-inch thickness and blotted dry
  • Salt
  • freshly ground black pepper
  • Sesame oil as needed
  • Lemon or lime wedges

Instruction

  • Put soy sauce, mirin, garlic and scallions in a medium saucepan over medium-low heat. Cook until bubbling, 3 to 4 minutes. Turn off heat and let cool slightly.
  • Prepare charcoal or gas grill; heat should be medium and rack about 4 inches from fire. Sprinkle chicken with salt and pepper on both sides. Remove scallions from soy mixture with slotted spoon and divide evenly among chicken cutlets: Turn wide side of each cutlet to face you and put 2 or 3 scallions on edge closest to you, with some scallion sticking out of each end. Roll each cutlet up like a jelly roll and secure in two or three places with toothpicks or butcher’s twine. Brush chicken rolls with sesame oil.
  • Grill chicken, brushing occasionally with remaining soy mixture and turning each piece once or twice, until cooked through, 12 to 15 minutes. To check for doneness, cut into a piece with a thin-bladed knife; center should be white or slightly pink. Serve hot, warm or at room temperature with lemon or lime wedges.