Full of flavor, these succulent Japanese-style skewers are fantastic for barbecues. Serve as canapé-style nibbles, or with noodles as a main meal. Time does not include marinating.
For the chicken
- 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
For the marinade
- 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
- For the chicken: place the chicken, peppers and scallions in a shallow non corrosive dish, season and set aside.
- 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.
- In a separate shallow dish, cover 8 wooden skewers with water and leave to soak for as long as the chicken marinates.
- 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.
- 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.