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Prep time: 20 minutes

Cook time: 20-25 minutes

Makes: 8-10 skewers

What you need:

10 metal skewers or bamboo skewers soaked in water for a few hours 


240 ml light soy

120 ml rice wine vinegar

4Tbsp rice malt syrup no branding

few drops of sesame oil

½tsp Asafoetida

2 cm piece fresh ginger, sliced

4 cm piece fresh turmeric, sliced


12 Bannockburn boned chicken thighs, boned and skin off

2 bunches spring onion (green part only)

salt flakes


extra virgin olive oil

1Tbsp sesame seeds


Step 1: Combine all sauce ingredients in a small saucepan on a medium/high heat. Stir to combine. Bring to the boil and reduce the volume by half, about 10 minutes. Set aside.

Step 2: Preheat barbecue, griddle plate or frypan on medium/high heat.

Step 3: Cut each thigh into 4-5 pieces, depending on size.

 Step 4: Thread a piece of chicken on a skewer, then weave a long piece of spring onion on the skewer followed by another piece of chicken. Continue until you have 4 pieces of chicken on the skewer, finish with the chicken. Lightly season and oil each skewers.

Step 5: Cook the skewers on the flat plate of the barbeque and cook until nicely brown, about 3 minutes on each side. With about one minute to cook, brush some of the teriyaki sauce on one side and turn over. Brush the other. Do this a couple of times until the chicken is nice and caramelised. Stack on a platter, sprinkle with finely chopped spring onion tops and serve.


Sauce can be made ahead of time