Terriyaki Chicken Skewers with Smoked Onion Mayo

This dish is great for kids as they love the sweetness of the chicken and the added excitement of eating food on a stick. The only hard bit is having the patience to put the chicken onto the skewers. Other than that it’s just a bit of mixing, cutting and cooking.

You’ll need:

4-5 boned chicken thighs, cut into chunks

Terriyaki marinade (recipe below or use a jar)

Skewers (wooden or metal will work, soak the wooden skewers for 10 minutes if using a barbecue)

For the teriyaki marinade: 2 garlic cloves, crushed, 1 thumb-sized piece ginger grated, 50g honey 30ml soya sauce, 1 tbsp rice wine vinegar. Whisk the marinade ingredients together in a bowl, ready for the chicken.

Serve with: Smoked Onion Mayo, Rice (sushi rice is best but any rice will do), sliced scallions, toasted sesame seeds & tender stem broccoli

Instructions:

Add the diced chicken to the marinade and let sit for an hour or two (if you have the time, if not, don’t worry). Thread the chicken pieces onto the skewers, drizzling any left over marinade over the skewers to soak up all that flavour before you start to cook.

To cook the skewers you can use the BBQ, a stove-top griddle pan or the oven grill, all will work perfectly well. You want to cook with a medium-high heat for about 12-15 minutes in total, rotating every 3-4 minutes so the marinade doesn’t burn ( you want it caramelized but not char-coaled).

Serve the skewers on a bed of rice, scattered with scallions & sesame seeds and a side of broccoli or simply with a side salad with Smoked Onion Mayo as your dip.