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Chicken teriyaki skewers with griddled spring onions

Chicken teriyaki skewers with griddled spring onions

Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus soaking
  • Easy
  • Serves 4

These simple chicken kebabs are flavoured with a sweet soy sauce marinade and served with charred spring onions

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal190
low infat4g
saturates1g
carbs7g
sugars7g
fibre0g
protein31g
salt2.5g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, February 2014

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Overall rating

Rating: 4 out of 5.5 ratings

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