Bamboo Skewers (soak in water for half an hour before use)
For the Marinade:
½ cup Soy Sauce
2 tbsp. Brown Sugar
2 Garlic Cloves, finely minced
1 tsp Black Pepper
For the Sauce / Baste:
½ cup Regular Soy Sauce
2 tbsp. Brown Sugar
2 tbsp. Dark Soy Sauce
2 Garlic Cloves, finely minced
1 tsp. minced Fresh Ginger
1 sliced Red Chilli
For the Chicken:
500g skinless, boneless Chicken Thighs, cut into ¾ inch pieces
10-12 Spring Onions (1 or 2 bunches) cut into 1-inch pieces
METHOD:
Put the chicken in a bowl. Mix all the marinade ingredients and pour them over the chicken. Leave to marinade for 15 minutes
Thread the marinated chicken onto the bamboo skewers, alternating with the spring onions
Heat your griddle pan or barbecue
To make the sauce / baste – combine the garlic, chilli, ginger and soy sauces. Simmer for five minutes until the sauce is reduced by about a third.
Place the chicken skewers on the hot griddle or barbecue. Cook for 2 minutes, then turn and baste with the sauce. Cook on the other side for 2 minutes then turn and brush with the sauce. (If using barbecue with a cover, keep the cover down when chicken is cooking)
Continue turning and basting the sauce every 2 minutes until the chicken is cooked through and glazed.
Serve Chicken Yakitori on or off the skewers with brown rice and mixed greens.
