Chicken Yakitori

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 8 (4 1/2 ounce) boneless skinless chicken thighs, each cut into 4 pieces
• 3 red peppers, seeds removed, cut into 1in pieces
• 8 scallions, sliced into 1in pieces
• 2/3 cup teriyaki sauce
• 1 tablespoon honey
• 7 tablespoons soy sauce
• 4 tablespoons sake
• 3 tablespoons mirin
• 2 tablespoons honey
• 4 tablespoons olive oil
• 2 in piece ginger, finely grated
• 3 limes, finely grated zest only
• 1 scotch bonnet pepper, pierced with the tip of a knife
• salt and pepper

Recipe

• 1 for the chicken: place the chicken, peppers and scallions in a shallow non corrosive dish, season and set aside.
• 2 for the marinade: mix all the ingredients together. pour the marinade over the chicken and vegetables, cover with plastic wrap and chill overnight or for at least a couple of hours.
• 3 in a separate shallow dish, cover 8 wooden skewers with water and leave to soak for as long as the chicken marinates.
• 4 when ready to cook, thread the chicken and vegetables (not the scotch bonnet chili) onto the skewers and discard the marinade. mix together the teriyaki sauce and honey and brush a little over the skewers.
• 5 light a barbecue or heat a griddle pan until smoking. cook the skewers for 8-10 minutes, brushing every so often with the teriyaki sauce and turning regularly to ensure they brown evenly. serve as canapé-style nibbles, or with noodles as a main meal.