Ponzu-Apricot Glazed Chicken Satay


 
John Sp

John Sp

TVWBB All-Star
Hello All,

I have been trying to adapt low carb recipes for the grill over the past few months. Most BBQ recipes are full of sugar which means they are not on the low carb menu so I have been trying to lose weight while still practicing (and eating) my art. Until now I have been focusing on removing sugar from my traditional recipes. This last week I decided to go outside my envelope a bit and researched approaches that I have never tried before. I hit upon Ponzu sauce and decicded to give it a spin. Ponzu is a Japanese sauce. The name translates into English as 'vinegar punch'. It is soy-citrus based which is very carb friendly and also contains konbu (dried kelp) and bonito flakes which satisfied my outside the envelope cravings. Below are some pictures of the proceedings:


Making the Ponzu (Soy, Lemon Juice, Lime Juice, Mirin, Rice Vinegar, Konbu, and Bonito Flakes)


Marinating Chicken Skewers in Ponzu


Prepping the Glaze (Equal Parts Ponzu and Apricot Preserves (Simply Fruit))


Prepping Some Crashers


Skewers on Direct (Pretty Hot)


Crashers Joining the Party


Plated​

This experiment was a home run. Ponzu sauce is an enigma. It is salty and savory but has a significant complexity. It is not nearly as sour as you would expect but has subtle undertones and really added a mysterious goodness to the chicken (the Japanese call this 'umami'). The kids devoured this even though I warned them it had 'weird stuff' in it (my kids are actually pretty adventurous eaters). I think the Ponzu-Apricot glaze would be awesome on grilled pineapple or grilled peaches too. My wife is planning to make stir fry and use up the rest of it. Anyway - this will go into the rotation. Thanks for looking.

Regards,

John
 
That looks awesome. The salt would be our problem, have to cut that way back and that would be hard to do.
 
That looks great John, very well though out. My problem is like Barb said is the salt and I haven't been a good boy recently and I'm feeling the effects. I'm now doing the same as you focusing on eliminating the salt or cutting way back in the things I like to cook and trying new things.
 
Barb, You are right about the salt - it was pretty salty stuff. I think I will go with reduced salt soy next time...
 
Looks super! Will have to try that. Will remember the low salt comments. Salt isn't a problem for me, but I don't like super salty anything.
 
Looks Great John Sp!

I personally don't think much of low carb, but I haven't figured myself out so :)

I was laid up on the floor (injured) a week or so back & I saw this recipe come up for a low carb protein drink.....
I wound up with a 5# tub and a couple of 12 packs :) I followed the guys weightlifting program for a few months ...~Q4 2014.
http://startingstrength.com/site/training_log/making_a_shake_with_rip_and_katia

For those watching their sodium: vinegar tastes salty but has zero sodium, you might experiment with different types of vinegar.
 
Thanks Clint. the Low carb diet has ben working pretty well for me. I have lost weight steadily since I restarted in at new year. I will check out your video though...

Regards,

John
 
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