Name: Chicken thigh yakitori
Total time: 30 min
Yield: Serves 4 as a side
Cuisine: Japanese
Ingredients: 4 skin-on boneless chicken thighs cut into 3½cm chunks; 4 spring onions cut into 3cm pieces; 12 x 18cm bamboo skewers; lemon wedges to serve

A white mottled plate on a stone background with five bamboo skewers fanned out, threaded with charred chicken

4 skin-on boneless chicken thighs
cut into 3½cm chunks
4 spring onions
cut into 3cm pieces
12 x 18cm bamboo skewers
lemon wedges
to serve

Method

step 1
Heat a BBQ, griddle pan or grill to high.
step 2
Skewer the chicken and spring onions, using three pieces of chicken (skin-side down) and two pieces of spring onion per skewer. Repeat with the remaining skewers.
step 3
Season with salt and pepper, and cook, skin-side down, for 3-4 minutes, turn over and cook for 1-2 minutes or until crispy and cooked through. Serve with lemon wedges for squeezing over.