Mains, Meat, Outdoor Cooking

Chicken Yakitori

Step 1 of 9

In a small saucepan, add mirin, soy sauce, sake, and sugar over medium heat. Stir until the sugar dissolves then simmer for about 10-15 minutes until the mixture starts to thicken.

Ingredients

For the tare

100ml mirin
100ml dark soy sauce
50ml sake
3 tbsp granulated sugar

For the skewers

600g skinless, boned, chicken thighs, cut into 3cm cubes
1 bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp rapeseed oil
1 tbsp toasted sesame seeds
6 bamboo skewers, soaked
1 spring onion, finely sliced, to garnish

Step 2 of 9

Thread chicken and spring onions onto the soaked skewers then brush skewers with rapeseed oil.

Ingredients

For the tare

100ml mirin
100ml dark soy sauce
50ml sake
3 tbsp granulated sugar

For the skewers

600g skinless, boned, chicken thighs, cut into 3cm cubes
1 bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp rapeseed oil
1 tbsp toasted sesame seeds
6 bamboo skewers, soaked
1 spring onion, finely sliced, to garnish

Step 3 of 9

To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.

Ingredients

For the tare

100ml mirin
100ml dark soy sauce
50ml sake
3 tbsp granulated sugar

For the skewers

600g skinless, boned, chicken thighs, cut into 3cm cubes
1 bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp rapeseed oil
1 tbsp toasted sesame seeds
6 bamboo skewers, soaked
1 spring onion, finely sliced, to garnish

Step 4 of 9

While holding the smokebox lid open, use the pellet scoop to pour pellets into the smokebox until filled to the top. Then close smoke box lid.

Ingredients

For the tare

100ml mirin
100ml dark soy sauce
50ml sake
3 tbsp granulated sugar

For the skewers

600g skinless, boned, chicken thighs, cut into 3cm cubes
1 bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp rapeseed oil
1 tbsp toasted sesame seeds
6 bamboo skewers, soaked
1 spring onion, finely sliced, to garnish

Step 5 of 9

Turn dial to GRILL, press WOODFIRE FLAVOUR, set temperature to HI, and set time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 9 minutes).

Ingredients

For the tare

100ml mirin
100ml dark soy sauce
50ml sake
3 tbsp granulated sugar

For the skewers

600g skinless, boned, chicken thighs, cut into 3cm cubes
1 bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp rapeseed oil
1 tbsp toasted sesame seeds
6 bamboo skewers, soaked
1 spring onion, finely sliced, to garnish

Step 6 of 9

When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and add skewers to grill. Close lid to begin cooking.

Ingredients

For the tare

100ml mirin
100ml dark soy sauce
50ml sake
3 tbsp granulated sugar

For the skewers

600g skinless, boned, chicken thighs, cut into 3cm cubes
1 bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp rapeseed oil
1 tbsp toasted sesame seeds
6 bamboo skewers, soaked
1 spring onion, finely sliced, to garnish

Step 7 of 9

When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs to turn skewers. Close lid to continue cooking.

Ingredients

For the tare

100ml mirin
100ml dark soy sauce
50ml sake
3 tbsp granulated sugar

For the skewers

600g skinless, boned, chicken thighs, cut into 3cm cubes
1 bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp rapeseed oil
1 tbsp toasted sesame seeds
6 bamboo skewers, soaked
1 spring onion, finely sliced, to garnish

Step 8 of 9

After 7 minutes, open lid and baste skewers with tare mixture. Close lid to continue cooking. After 9 minutes, open lid and use silicone-tipped tongs to turn skewers over then baste skewers with tare. Close lid to continue cooking.

Ingredients

For the tare

100ml mirin
100ml dark soy sauce
50ml sake
3 tbsp granulated sugar

For the skewers

600g skinless, boned, chicken thighs, cut into 3cm cubes
1 bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp rapeseed oil
1 tbsp toasted sesame seeds
6 bamboo skewers, soaked
1 spring onion, finely sliced, to garnish

Step 9 of 9

When cooking is complete, open lid and remove the skewers. Baste with more tare and garnish with spring onion and sesame seeds. Serve hot with remaining tare, rice and vegetables.

Ingredients

For the tare

100ml mirin
100ml dark soy sauce
50ml sake
3 tbsp granulated sugar

For the skewers

600g skinless, boned, chicken thighs, cut into 3cm cubes
1 bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp rapeseed oil
1 tbsp toasted sesame seeds
6 bamboo skewers, soaked
1 spring onion, finely sliced, to garnish

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker