Black Garlic is hitting the food scene in America hard, and it’s about time. If you have not tried it, you are certainly missing out. You will love the mellow, robust garlic flavor containing the benefits of umami. You’ll pick up some fruity notes like ripe dates, and a finish of smoked caramel. My Friends at Momiki Inc. sent over a few bottles of their new sauce for me to try. I loved it. It’s perfect for grilling marinades or adding to your salad dressings. Momiki’s Umami Black Garlic sauce in this recipe contains all the great flavors that pair well with grilled foods. You are going to love this!
You’ll Need:
2 pound boneless, skinless chicken thighs, trimmed of excess fat and cut into pieces
1/4 cup Momiki’s Umami Black Garlic Sauce portioned in two
1 1/2 cups plain Greek yogurt
1/2 lemon juiced
1/8 teaspoon freshly ground black pepper
Pinch Cayenne pepper
1/2 teaspoon ground cumin
Salt and Pepper
Special Equipment:
Wooden Skewers ( soaked in water overnight )
Here’s How:
Salt and pepper the chicken. In a medium non-reactive bowl, combine 1/2 of the Momiki’s Umami Black Garlic Sauce, yogurt, lemon juice, cumin, and cayenne pepper. Stir well. Place the chicken in the marinade and toss to coat. Store the coated chicken in an air-tight container within the refrigerator a minimum of 8 hours up to overnight.
About an hour before you are ready to cook, remove the chicken from the cooler and bring it close to room temperature. Thread the chicken pieces onto a lightly-oiled-skewer and lay them on top of a foil-lined baking sheet.
Preheat the grill to medium-high heat. Oil the grill grates until glossy. Immediately place the marinated chicken on the pre-heated grates and grill undisturbed the first 8-10 minutes. Carefully turn the skewers over and continue to grill the chicken until golden brown and charred in some areas. Cook to an internal temperature of 165’F / 74’C.
The last 4-5 minutes of grilling baste the chicken with the remaining Momiki’s Black Garlic Sauce. Transfer the skewers to a platter. Garnish elaborately with chopped chives, dill, or parsley.
Serve with grilled lemon halves, freshly grilled flatbreads, and chilled tzatziki sauce.
Makes approximately 6-8 servings
Chef Gigi Gaggero 