Japanese Furikake Seasoning Rub for BBQ Chicken

This recipe is from my upcoming classes at Maui College Edventure Program

1 whole chicken cut up into legs, thighs, wings and breasts

Marinade: 1 teaspoon minced garlic
1/2 teaspoon Black pepper
1/2 teaspoon Cayenne pepper
1/2 teaspoons Hawaiian sea salt
1/2 teaspoon Turmeric powder
1/2 teaspoon Cumin
1/4 teaspoons Chinese Ground mustard powder
1 tablespoons Rice wine vinegar
1 tablespoon Sesame oil

Garnish:
1 tablespoon Sesame seeds
1 tablespoon Nori seaweed flakes

Mix all marinade ingredients together well. Place chicken in a gallon ziplock bag, pour in marinade, seal and mix well. Marinate for at least 1 hour but no more then 4 hours. Add garnish ingredients, mix well to coat evenly.
Grill skin side down on high heat on your grill for 5 minutes each side, then turn heat down to low and cook (turn every 5 minutes) until internal temperature of 165 degrees, Approximately 10 to 15 minutes.
This marinade also is great with fish, pork chops or your favorite grilling vegetables!

About our Swell Chef- A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.