I like to make these chicken skewers using the thigh meat as it is moister and has a better flavour than the breast. It is also more nutritious, containing twice the amount of iron and zinc as white meat.
Interestingly, when I make roast chicken, my children only like the breast, but they love these skewers. You need to grill the skewers until almost cooked before brushing with the glaze or they will burn.
This is good served with rice and a Japanese-style carrot and cucumber salad. Use a vegetable peeler to make thin strips of carrot and cucumber. Mix together 1 tbsp each of soy sauce, rice wine vinegar, sunflower oil, honey and one tsp of mirin and sesame oil. Mix with the carrot and cucumber and sprinkle with toasted sesame seeds.
Makes 6 skewers
Ingredients
● 4 large skinless boneless chicken thighs
● 2 spring onions (optional)
● 4 bamboo skewers soaked in water for 20 minutes
● 2 tbsp sunflower oil
