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Chicken Yakitori

TOTAL TIME: 1 HOUR 20 MINUTES

SERVES: 8

  • 1 kg boneless chicken thighs

  • 1 cup gluten free tamari

  • ½ cup mirin

  • 4 tbsp cooking sake

  • 2 tbsp brown sugar

  • 4 garlic cloves, crushed

  • 1 tsp grated ginger

  • Sesame seeds to serve

INGREDIENTS

  1. Cut chicken into 2 ½ centimetre pieces and place in a shallow dish.

  2. Add tamari, mirin, sake, sugar, garlic, and ginger to a saucepan and bring to a simmer over medium heat. Cook, uncovered for 10 minutes or until thickened. Reserve 4 tablespoons of sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least 1 hour.

  3. Meanwhile soak wooden skewers in water for 1 hour.

  4. Preheat barbecue or grill pan. Thread chicken onto skewers and grill for 5 minutes per side or until chicken is cooked through.

  5. Serve drizzled with reserved sauce and sprinkled with sesame seeds.

DIRECTIONS

This recipe is featured in The BARN Magazine 2023. Download your copy here.

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