Chicken teriyaki skewers with griddled spring onions
- Preparation and cooking time
- plus soaking
- Serves 4
- 75ml teriyaki sauce (or gluten-free alternative)
- 2 tbsp clear honey
- 1 tbsp soy sauce (or use gluten-free alternative)
- 4 chicken breasts , cut into chunks
- bunch spring onions , trimmed
- 1 tbsp vegetable oil
- STEP 1
If using wooden skewers, soak them in water for 20 mins to prevent them from burning. Heat grill to high and line a baking tray with foil. Mix together the teriyaki sauce, honey and soy. Add the chicken pieces and mix to coat. Thread the chicken onto the skewers. Place on the lined baking tray and cook under the grill for about 15 mins until charred, turning and basting from time to time with any extra sauce. Check that the chicken is cooked through before serving.
- STEP 2
Meanwhile, heat a griddle pan until hot. Toss the spring onions in the vegetable oil and some seasoning, tip into the pan and cook for 3-4 mins until nicely charred and softened. Serve with the chicken skewers.