Grilling

A play on pesto grilled chicken, this recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade.

Skewered chunks of juicy grilled chicken breast, finished with sake and served with soy sauce and wasabi.

Combine ginger, garlic, fermented chili-bean paste, and soy sauce to make a flavorful marinade for grilled half chickens.

Chicken tenders, which are cut from the breast, are grilled or broiled on bamboo skewers.

Wasabi’s subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers.

A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze.

Every izakaya in Japan offers this iconic yakitori on its menu: simply skewered asparagus wrapped in bacon and grilled.

This lightly miso-marinated salmon is served with a bright green spinach sauce underneath.

Salting fish removes the fishy-tasting juice from the flesh.

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.

Baked in the embers of a campfire or charcoal grill, these strawberries are sure to please.

This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps themselves.

Buldak is a chargrilled dish identified by its bright red sauce—sweet, savory, and spicy thanks to the one-two punch of gochugaru and gochujang.

Yakitori means “grilled chicken,” but you can also add seasonal vegetables and boiled quail eggs to skewers for grilling.

This easy grilled chicken recipe is a fast track to weeknight dinner, with a built-in marinade that’s made entirely with inexpensive ingredients you may already have in your pantry.