Grilled Chicken Skin Robata

    Grilled Chicken Skin Robata

    Ingredients

    Pickled Watermelon Rind

    • 1½ cup julienned watermelon rind
    • 3 qts. water
    • 1 cup apple cider vinegar
    • 6 Tbsp. kosher salt
    • 1 cup granulated sugar
    • 1 coin ginger

    Chipotle mayonnaise

    • 2 Tbsp. + 2 tsp. chipotles in adobo
    • 1 cup mayonnaise

    CHA! by Texas Pete® Glaze

    • 1 cup CHA! by Texas Pete®
    • 2 cups cane sugar
    • 1 Tbsp. white sesame seeds

    Directions

    Pickled Watermelon Rind

    1. In a small sauce pot on medium heat, bring to simmer the water, apple cider vinegar, kosher salt, sugar, and ginger.
    2. Place the julienned watermelon rind in a heat-resistant plastic container.
    3. Pour the simmering pickling liquid over the watermelon rind and let cool.
    4. Let the watermelon rinds pickle in the liquid for about a week before use.

    Chipotle mayonnaise

    1. Blend the chipotle in adobo until smooth.
    2. In a mixing bowl, incorporate the chipotle into the mayonnaise.

    CHA! by Texas Pete® Glaze

    1. In a small sauce pot on moderate heat, combine all the ingredients above and simmer to a glaze consistency.

     

    Assembly for 50 chicken skin skewers

    50 chicken skin skewers

    25 Tbsp. pickled watermelon rinds

    15 Tbsp. + ½ tsp. chipotle mayonnaise

    15 Tbsp. +½ tsp. spicy sugar cane glaze

    12½ cups pea shoots

     

    Cut the chicken skin into 2-inch squares and skewer, sprinkle withTexas Pete® Dust – Dry Spice Seasoning, salt, and pepper, and grill on very high heat for 4 minutes on each side. When crispy, place the chicken skin skewers on a bed of pea shoots, top with pickled watermelon rinds, and drizzle the glaze around the skewers. With the help of a squirt bottle, place a dollop of chipotle mayonnaise on each skewer.

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