This recipe is from Masu's Nichiyo brunch menu by Nic Watt, who says that chicken yakitori is perfect for children - it has a bit of meat, with umami from the soy sauce and sweetness from the mirin.
|4||Chicken thighs, skinned and boned (Main)|
|8||Bamboo skewers, soaked in water to prevent them from burning|
|150 ml||Teriyaki sauce (Main)|
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- Slice the chicken thighs into bite-size pieces. Chop the spring onion into 2cm lengths.
- Skewer a piece of chicken in a sewing motion on to the skewer, followed by a piece of spring onion, then another 2 pieces of chicken sewn on to the skewer, followed by another length of spring onion and finally finish with one piece of chicken. This will give you your first chicken yakitori skewer.
- Repeat seven times so you have four pairs of chicken skewers. Heat your barbecue. Baste the chicken yakitori in the teriyaki sauce and grill to caramelise over the barbecue. Repeat the basting several times while turning the skewers. You want a nice caramelised teriyaki chicken finish.