Chicken Negimaki
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup soy sauce
- ½cup mirin (or ¼ cup honey mixed with ¼ cup water)
- 1tablespoon minced garlic
- 1bunch scallions, trimmed but left whole
- 1½pounds boneless, skinless white-meat chicken (breasts, cutlets or tenders), pounded to ⅛-inch thickness and blotted dry
- Salt
- freshly ground black pepper
- Sesame oil as needed
- Lemon or lime wedges
Nutritional analysis per serving (4 servings)
306 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 42 grams protein; 1832 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I found some thin sliced chicken breasts at the market and used those instead of pounding breasts out. I used the 3 onions per roll but would use more if I made this again. The marinade was too thin to proper baste the rolls while cooking, it just ran off. The chicken came out fairly dry. I think I would thicken the marinade after removing the scallions so it would stick to the rolls plus pass it as a sauce.
I tried this out recently. I used this as a marinate just adding the green onions to it, and not rolling the chicken around them. The I made the vinaigrette for Grilled Sesame Chicken times 4. As my chicken was almost finished I basted with some of vinaigrette. When I pulled the chicken off to rest I poured the rest of the vinaigrette over making sure to get some on each piece. Served with Basmati rice and stir fried portabellos, and sugar snap peas.
Thin-sliced will result in a different texture than flat-pounded. I think that if you pound the chicken to the extent instructed (down to 1/8 inch thick) you will not find it dry.
Made recently and wanted to add a few observations. As noted by others I found butterflied breasts then pounded them lightly to further flatten. I left the scallions, soy, mirin, and garlic in the pan set to a simmer for longer than the recipe described until the sauce had reduced by half and the scallions were relatively soft. The resulting glaze had enough viscosity to better coat the chicken pieces under the broiler and the scallions had a pleasant bite. DID not reheat well the next day.
This was good the night I made it but really lost it's appeal for leftovers. I didn't think it was good enough to bother with again.
This was a good recipe with nice flavor. However, I am a fan of leftovers, and the scallions became mushy and tough pretty quickly. I might make the sauce again, but probably not the rolls.
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