Hibachi-Style Chicken Is Meal Prep Made Easy

Grilled chicken thighs are marinated in a sweet, garlicky, soy-based marinade and grilled on skewers with peak-season summer vegetables. The grill imparts a delicious char, similar to a Japanese hibachi charcoal grill, while basting the vegetables with a mixture of melted butter and reserved marinade enhances the full-bodied smoky flavor signature to hibachi. The key to evenly cooked vegetable skewers is cutting the veggies into similarly sized pieces so they fit neatly on the skewers. Drizzled with a creamy chile-mayo sauce and served over rice, this dish becomes a hearty, flavor-packed meal that can be easily prepped ahead for the week.

What is hibachi?

Hibachi refers to a style of cooking over a Japanese charcoal grill called a shichirin. The combination of the grill and the coals, commonly a variety called binchotan, impart a distinct smoky flavor and char to grilled meats, seafood, and vegetables.

Why do you call to cook the chicken to 170°F? 

Though this is above the USDA recommended temperature of 165°F, chicken thighs have more connective tissue than other parts of the bird, such as chicken breasts. They become juicier and more tender at a slightly higher cooking temperature.

Notes from the Food & Wine Test Kitchen

Kewpie mayonnaise is a Japanese brand of mayo made with egg yolks, vinegar, and MSG. Its use of egg yolks (rather than whole eggs) and vinegar makes it richer and tangier than regular mayonnaise. Find it at most grocery stores or online at yamibuy.com.

Make ahead

Marinate chicken overnight, covered in the refrigerator, for up to 12 hours. Chop and store all vegetables in an airtight container in the refrigerator for up to one day. The mayonnaise sauce can be prepared up to five days in advance and stored in an airtight container in the refrigerator.

This recipe was developed by Nicole Hopper; the text was written by Andee Gosnell.