Ingredients
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4 Chicken Thighsboneless and skin on
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8 Spring Onions
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to garnish Toasted Sesame Seeds
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100-120 ml Yakitori Sauce
Directions
The second recipe from Tim Anderson is Chicken and Spring Onion Yakitori. In his book, he made his own sauce, but I cheated and bought pre-made Yakitori to make the meal even faster. These went down a treat with the little ones, especially the one which is obsessed with soy sauce. It has been requested again, so that’s a thumbs up.
Take 4 chicken thighs and halves them and then quarter them, place them on skewers with the spring onion pieces and glaze with yakitori sauce. Grill for 10-15 minutes, regularly reglazng with the sauce. Serve with rice and garnish with sesame seeds.
Steps
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1
Done
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Cut the chicken thighs in half lengthways, then cut each half into 4 pieces. Cut the spring onions into chunks the same width as the chicken pieces, then thread the chicken and the spring onions on to skewers, alternating spring onion, chicken, spring onion, chicken etc. Wrap the ends of the skewers in foil. |
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2
Done
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Put the grill on high and position your oven rack 10-12 cm for the grill. Using a pastry brush, lightly coat the skewers with the yakitori sauce, then put them under the grill. |
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3
Done
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Yakitori is very hands on, so check the skewers often, turning them, reglazing with the sauce and moving them around to ensure that they are cooked through and beautifully caramelised. This should take between 10-15 minutes. When they are done, give them one last brush with the glaze, then garnish with sesame seeds. Enjoy with a beer |
