Yakitori Chicken Paillard With Cucumber Avocado Salad

• 1 cup mirin
• 1/3 cup sake (rice wine)
• 1/2 cup sugar
• 4 coins fresh ginger, smashed
• 3 garlic cloves, smashed
• 1/4 cup soy sauce
• 4 boned, skinned chicken breast halves (about 1 1/2 lbs. total), pounded to 1/2 in. all over
• SALAD
• 1/4 cup unseasoned rice vinegar
• 3/4 teaspoon kosher salt
• 1 teaspoon sugar
• 1 English cucumber (10 oz.), quartered lengthwise and cut into 1/2-in. chunks
• 1 cup slivered red onion
• 1 large avocado, cut into 1-in. chunks
• 2 teaspoons toasted sesame seeds

1. In a medium saucepan, combine mirin, sake, 1/2 cup sugar, the ginger, garlic, and soy sauce. Bring to a boil and cook until sugar has dissolved and sauce has thickened slightly, about 2 minutes. To cool quickly, pour into a heatproof 9- by 13-in. pan and refrigerate until cool. Add chicken and toss to coat. Chill and marinate at least 30 minutes and up to 24 hours.
2. Heat a grill to medium-high (450u0b0). Transfer chicken to a platter. Pour marinade into a small saucepan and boil to make a syrupy sauce, about 8 minutes. Discard ginger and garlic.
3. In a large bowl, whisk together vinegar, salt, and 1 tsp. sugar. Add cucumber and onion; toss to coat.
4. Grill chicken, turning once, until no longer pink in center (cut to test), about 2 minutes per side. Coat chicken all over with reduced marinade.
5. Add avocado to salad and sprinkle with sesame seeds. Serve chicken with salad and remaining sauce, for drizzling.

mirin, sake, sugar, ginger, garlic, soy sauce, chicken, salad, rice vinegar, kosher salt, sugar, cucumber, slivered red onion, avocado, sesame seeds

Taken from www.myrecipes.com/recipe/yakitori-chicken-paillard-cucumber-avocado-salad (may not work)