Chicken Yakitori

INGREDIENTS

500g chicken breast

1 tsp crushed ginger

1 tsp crushed garlic

2 tbsp rice wine vinegar

⅓ cup soy sauce

2 tsp cornflour

⅓ cup brown sugar

¼ 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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