Tsukune are flavourful grilled chicken meatballs, and they're right at home nestled into piquant peppers. Depending on your heat tolerance, you can either remove the seeds and membranes from the jalapeños for milder spice or leave them in for extra kick. Make sure you pierce both the jalapeños and the chicken inside when skewering the peppers to help keep the chicken in place during grilling.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 6 servings
Ingredients
Method
In bowl, whisk together 1 tbsp of the mirin and the miso paste until smooth. Stir in chicken, green onions, mushrooms, ginger, garlic, salt and pepper until combined. Spoon into jalapeño peppers. Thread 2 of the jalapeño pepper halves crosswise onto 2 soaked wooden skewers. Repeat with remaining jalapeño pepper halves and 10 additional skewers. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Place, cut side down, on greased grill over medium heat; close lid and grill for 5 minutes. Turn skewers; grill until chicken is no longer pink and instant-read thermometer inserted in centres reads 165°F, about 10 minutes.
Whisk together remaining mirin, soy sauce and oil; brush over chicken before serving.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 277 mg
- Sugars 5 g
- Protein 9 g
- Calories 128
- Total fat 6 g
- Potassium 274 mg
- Cholesterol 29 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
%RDI
- Iron 9
- Folate 12
- Calcium 2
- Vitamin A 5
- Vitamin C 37
