GRILLING WITH RICH FRONING & MASTERCHEF SHAUN O’NEALE // FitBoss Ep. 2 - Chicken Yakitori

All things Mayhem Nation
https://www.mayhemnation.com/​

⚡️ Become a Mayhem Athlete ⚡️
https://www.mayhemnation.com/pages/ma...​

Relieve pain & improve physical performance with The Ready State: https://thereadystate.com/​

Buy the best gear on the planet from Rogue: https://www.roguefitness.com/athletes...​

Put a nutrition coach in your pocket and live better with RP Strength. Use the code FRONING here: https://rp.app/code/FRONING​

Skip Meal Prep and always eat clean with Trifecta: http://trifectanutrition.com/richfroning​

Eat clean meat from my bison farm: https://froningfarms.com/pages/win​

Supplement your lifestyle with nutritional products from Advocare: https://referral.advocare.com/x/h8YCzq​

Help us change the World by donating to Mayhem Mission: https://www.mayhemmission.org/​

Check out the latest apparel from Mayhem Nation: https://lnk.rise-ai.com/mmAlU4m7guexD0p​

Get consistent, powerful relief with my CBD partners at Victis: https://info.victishealth.com/froning...​

Discover your body’s potential for a longer, healthier life with InsideTracker. Use code ‘FRONING’ for 25% OFF & FREE Inner Age 2.0: https://info.insidetracker.com/froning​

Optimize your training and recovery with WHOOP: Use code: ‘MAYHEM’ for 15% off: https://bit.ly/2ZTlXWM​

Use the Team Invite Code: COMM-C1F2CC to join the "Mayhem Athletes" Community on WHOOP and be included in giveaways and exclusive offers.

FULL RECIPE:

Yakitori Sauce
1/2 cup coconut aminos
1/4 cup water
1/4 cup rice wine vinegar
2 tablespoons mirin
2 medjool dates or 2 tablespoons honey
1 1/2 tablespoons tapioca starch
1/2 in fresh ginger
2 garlic cloves

Chicken skewers
Bamboo skewers
2 pounds boneless skinless chicken thighs
2 bunches scallions, white parts only
PitBoss Smoked Hickory Honey Sea Salt
White pepper

Baby Bok Choy
6 baby boy chok, cut in half
2 tablespoons avocado seed oil
Salt & white pepper to taste

Garnish
Toasted sesame seeds
Minced scallion, green parts only


To make the yakitori sauce: Combine all the ingredients in a blender and blend until smooth. Transfer the mixture to a sauce pan and bring to a boil, cook for 3 minutes or until just slightly thickened. Separate the sauce in half and save half for serving and half for basting the chicken.

To make the chicken skewers: Pre heat your PitBoss grill to 450 degrees with the heat shield open. Cut the chicken into small squares and cut the white part of the scallions into 1 in sections, reserve the free parts for garnish. Thread the a piece of chicken on the skewers and then follow with a piece of the scallion. Repeat this process with the remaining chicken and scallions. Place the chicken on the grill and start basting with the yakitori sauce. Cook the chicken skewers for about 4 minutes per side, basting often. Once cooked remove and rest for 3 minutes.

To make the baby bok choy: Brush the oil on the bok choy and season with salt and white pepper. Place the bok choy on the grill and char for 1 minute, flip the bok choy and cook for 1 more minute. Move the bok choy to a cooler section of the grill and cook until just tender, about 4 minutes.