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Taste of Australia with Hayden Quinn: Daiki's chicken yakitori recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Summer barbecue must-have: Juicy teriyaki honey chicken on skewers cooked over charcoal, inspired by Daiki's yakitori.
Ingredients:
  • 5 Free Range Chicken thigh fillets
  • 3 large spring onions, trimmed
  • 36.40 gm Extra Virgin Olive Oil
  • Sea salt, to taste
  • 100ml sake
  • 125ml soy sauce
  • 100ml mirin
  • 28.60 gm honey*
  • 400.00 gm, cooked short grain rice
  • Lime, cheeks
  • Japanese togarashi seasoning, to taste
Instructions:
  • Preheat your Weber or BBQ for at least 30 minutes before cooking.
  • Prepare the teriyaki sauce by gently heating sake, soy sauce, mirin, and honey in a small saucepan. Stir until the honey is fully dissolved and blended into the sauce. Remove from heat and set aside for later use.
  • Cut the chicken and spring onions into 3cm pieces. Alternate threading two pieces of chicken and one piece of spring onion onto skewers until full. Brush skewers with olive oil and season with sea salt.
  • Grill skewers over high heat, turning frequently. Brush with teriyaki sauce each time you turn, ensuring the chicken is well glazed and fully cooked (10-15 minutes).
  • Present the skewers on a grand platter alongside rice, a lime wedge, and a sprinkle of togarashi seasoning to your liking.

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