Yakitori is a Japanese sauce used on grilled chicken. The real plus for this easy chicken dish is you don’t have to marinate the meat before you cook it, so it is a perfect last minute quick meal for your weekly meal plan. So what are you waiting for?
Prep: 5 mins
Cook: 40 mins
- 100ml soy sauce
- 100ml mirin
- 1 tbsp sugar
- 1 tsp sesame oil
- 600g / 1lb 3oz of chicken thighs, skinless and boneless
- 3–4 spring onions / scallions
- vegetable oil
- 12 bamboo skewers
- serve with steamed rice and Asian greens
- Place the soy, miring and sugar in a saucepan on mediem heat and reduce by half (about 5–10 mins). Take saucepan off the heat and add sesame oil.
- Cut the white part of the spring onion into 2 cm pieces (the soft green bits tend to burn so keep them for use in another dish).
- Cut the chicken into bite-sized pieces and thread on to bamboo skewers – chicken first then spring onion then chicken then spring onion them chicken again.
- Brush with a little oil and cook on the barbecue or in a frying pan or bake in the oven until cooked (about 10–15 minutes).
- If doing this on the BBQ, remove skewers from the BBQ and place in a dish, then brush with the yakitori sauce on both sides. Do this liberally three times and cover with foil and rest for 5 minutes in oven or in a warm place.
- If cooking in the oven, baste the chicken with the marinade a few times, returning to the oven for about a minute between each basting.
- Just before serving brush with the sauce again. Serve with steamed rice and greens.
This is a great way to use up the spring onions from the refrigerator that you can never find a use for before they go limp.
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