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Grilled Vegetables & Chicken With Toasted Sesame Sauce Recipe
|Dry sherry/Sake||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Oriental sesame oil/Salad oil||1 Tablespoon|
|Whole chicken||2 1⁄4 Pound (4 Pieces)|
|Green onions||8 , ends trimmed|
|Crookneck squash||3⁄4 Pound, ends trimmed, cut in half lengthwise (4 Small Sized)|
|Shiitake mushrooms/Large common mushrooms||8 Large (Fresh Or Soaked Dry, Stems Removed)|
|Sesame sauce||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2773 Calories from Fat 1575
% Daily Value*
Total Fat 175 g269.2%
Saturated Fat 47.9 g239.6%
Trans Fat 0 g
Cholesterol 976.9 mg
Sodium 4147.1 mg172.8%
Total Carbohydrates 80 g26.6%
Dietary Fiber 13.3 g53%
Sugars 32.1 g
Protein 205 g410.6%
Vitamin A 120.4% Vitamin C 151.4%
Calcium 27.9% Iron 82.4%
*Based on a 2000 Calorie diet
Mix half of the liquid with the chicken, the remaining half with the vegetables.
If made ahead, cover and chill both mixtures up to 2 hours.
Place chicken on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds).
Turn chicken often and extinguish flare-ups with a water spray.
Cook chicken 5 minutes.
Add vegetables to grill.
Brush chicken and vegetables occasionally with remaining marinade and turn as needed to brown evenly.
Cook until onions are lightly browned, 5 to 10 minutes; mushrooms are lightly browned, 10 to 15 minutes; squash is tender when pierced, about 20 minutes; and chicken is no longer pink at bone (cut to test), 20 to 25 minutes total.
Remove from grill as done and keep warm.