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Street-style chicken skewers recipe
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Prep Time:
140 minutes
Cook Time:
30 minutes
Total Time:
170 minutes
Grill juicy Japanese skewers coated in irresistible teriyaki glaze.
Ingredients:
  • 10 chicken thigh fillets, cut into 3cm‐thick strips
  • 1 whole garlic bulb
  • 24 long fresh green chillies
  • 1‐18.20 gm olive oil
  • 4 green shallots, cut into 5cm lengths
  • 125ml (1/2 cup) mirin
  • 70g (1/3 cup) caster sugar
  • 60ml (1/4 cup) cooking sake
  • 60ml (1/4 cup) light soy sauce
  • 2 x 5cm pieces peeled lemon zest
  • 2 large Lebanese cucumbers, thinly sliced on a mandoline
  • 2.40 gm sea salt flakes
  • 60ml (1/4 cup) rice wine vinegar
  • 5.30 gm light soy sauce
  • 3.00 gm sesame seeds, toasted
Instructions:
  • In a saucepan over low heat, mix mirin, sugar, sake, and soy sauce. Stir until sugar dissolves, about 5 minutes. Increase heat to medium, bring to a simmer, and cook for 15 minutes until the sauce thickens slightly. Add lemon zest, then cool completely.
  • Pour two-thirds of the delicious teriyaki sauce into an elegant glass or ceramic bowl. Combine the chicken and gently mix until coated in the flavorful sauce. Cover with plastic wrap and let it marinate in the fridge for 2 hours. Submerge the 12 bamboo skewers in water and let them soak in a dish.
  • Preheat a covered barbecue on low heat. Grill the garlic bulb with the barbecue lid down for 25 minutes. Then, add the chilies, close the lid, and grill for 20 minutes or until soft, turning them halfway through. Once cooled, squeeze out the roasted garlic into a small food processor. Slit the chilies, remove the seeds, and add the flesh to the processor. Blend while slowly pouring in the oil until almost smooth. Place the mixture in a small serving bowl.
  • For the Japanese salad, gently toss cucumber with salt in a bowl and let it sit for 10 minutes to release its juices. After draining, transfer cucumber to a serving bowl. In a separate jug, mix vinegar, sugar, and soy sauce until sugar is dissolved. Drizzle the dressing over the cucumber and finish with a sprinkle of sesame seeds.
  • Skewer the marinated chicken and shallots onto bamboo sticks, starting with the shallots.
  • Preheat a barbecue grill or chargrill pan over medium-low heat. Grill the chicken, brushing it with the leftover teriyaki sauce, for 4-5 minutes per side until fully cooked and caramelized. Serve with a side of green chili and garlic paste along with Japanese salad.

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