A few weeks ago, we received some maple syrup in our CSA basket, as a little bonus. The people who run it, are all sorts of awesome.
Coincidentally Jedd was in Boston recently, and he hit a Korean grocery store. He brought me home all sorts of treats, including wasabi paste – which I never think to buy for myself.
The two items keep colliding in my brain. “Maple and wasabi. Maple and wasabi. Maple and wasabi?”
Oh yes, maple and wasabi. The sweet and the spice play off of each other perfectly. I can’t think of any meat this wouldn’t be good with. Ham? Yup. Pork? Yup. Steak? Yup.
And this, my friends, is the shortest ingredient list I’ve ever written for Teeny. If you feel like a little something new when barbecuing, give this a shot.
Maple Wasabi Chicken Skewers
Serves 2 as an appetizer.
1 chicken breast, sliced into 1-inch pieces
¼ cup maple syrup
1 ½ teaspoons wasabi paste
Preheat grill to medium-high.
Place maple syrup and wasabi paste in a small bowl and stir to combine. In a separate container, pour most of the maple/wasabi syrup with the chicken and mix until chicken is well coated. Reserve some of the sauce to finish the chicken with.
When the meat is well coated, thread it onto a skewer. Grill the chicken for 8-10 minutes, flipping once halfway through.
Drizzle chicken with remaining syrup before serving.
(Photo by Launie Kettler)