CHICKEN YAKITORI

CHICKEN YAKITORI

INGREDIENTS

500g chicken breast

  • 1 tsp crushed ginger
  • 1 tsp crushed garlic
  • 2 tbsp rice wine vinegar
  • 1/3 cup soy sauce
  • 2 tsp cornflour
  • 1/3 cup brown sugar
  • 1/4 cup water
  • 1 tbsp wasabi (adjust to suit personal taste)
  • 2 tbsp mayonnaise
  • Squeeze lime juice

 

METHOD

Soak wooden skewers in water.

Heat grill to a medium-high heat - 180°C.

Dice the chicken into 1.5cm x 1.5cm pieces. Thread onto skewers and set aside.

Mix the garlic, ginger, rice wine, soy sauce, flour and sugar into a bowl until combined.

Place chicken on grill and brown all sides for around 2 minutes each, ensuring you develop a nice char.

Move skewers to indirect grill area and using a brush, generously baste the chicken with sauce.

Close the grill lid and repeat every 5 minutes until chicken is cooked through, rotating the chicken skewers as necessary. Once cooked set aside to rest for 5 minutes.

While the chicken rests, combine the wasabi, mayonnaise and lime juice in a bowl. Mix thoroughly.

Serve with charred or steamed broccoli over rice.

 

Image and recipe thanks to Fire and Thyme

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