Chicken Yakitori
TIP: Use the Robust Blend for a rich, classic BBQ smoke flavour.
- Contains Soy
- Contains Wheat
- Contains sesame
Prepared with
Ingredients
For the tare
- 3fl. oz mirin
- 3fl. oz dark soy sauce
- 1fl. oz sake
- 3 tbsp granulated sugar
For the skewers
- 21oz skinless, boned, chicken thighs, cut into 3cm cubes
- 1 bunch spring onions, sliced into 3cm lengths
- Salt, as desired
- 2 tbsp rapeseed oil
- 1 tbsp toasted sesame seeds
- 6 bamboo skewers, soaked
- 1 spring onion, finely sliced, to garnish
Instructions
Step 1
In a small saucepan, add mirin, soy sauce, sake, and sugar over medium heat. Stir until the sugar dissolves then simmer for about 10-15 minutes until the mixture starts to thicken.
Step 2
Thread chicken and spring onions onto the soaked skewers then brush skewers with rapeseed oil.
Step 3
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
Step 4
While holding the smokebox lid open, use the pellet scoop to pour pellets into the smokebox until filled to the top. Then close smoke box lid.
Step 5
Turn dial to GRILL, press WOODFIRE FLAVOUR, set temperature to HI, and set time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 9 minutes).
Step 6
When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and add skewers to grill. Close lid to begin cooking.
Step 7
When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs to turn skewers. Close lid to continue cooking.
Step 8
After 7 minutes, open lid and baste skewers with tare mixture. Close lid to continue cooking. After 9 minutes, open lid and use silicone-tipped tongs to turn skewers over then baste skewers with tare. Close lid to continue cooking.
Step 9
When cooking is complete, open lid and remove the skewers. Baste with more tare and garnish with spring onion and sesame seeds. Serve hot with remaining tare, rice and vegetables.