The finished recipe. Yakitori Chicken and Spring Onion SkewersIngredients 1 to 6. 160 g Chicken thigh, skinless and boneless (In 3 cm pieces. Thigh stays juicy under the grill in a way breast does not. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 60 g Spring onion (The white and pale green parts, in 3 cm lengths, threaded between the chicken.). 20 g Tamari. 1 tsp, about 7 g Honey. 1 tsp, about 4 g Sugar. A few slices Fresh gingerIngredients 7 to 10. 1 clove, about 3 g Garlic. 100 g Cucumber. A tablespoon Rice vinegar. 1 tsp (3 g) Sesame seedsStep 1. Simmer the tamari, honey, sugar, ginger, garlic and two tablespoons of water in a small pan for five minutes until it reduces to a syrup that coats a spoon.Step 2. Thread the chicken and spring onion alternately onto four skewers.Step 3. Grill under a hot grill for five minutes, brush with the glaze, turn, brush again and grill for five more minutes until the glaze is sticky and dark and the chicken is cooked through.Step 4. Slice the cucumber thinly, salt it for five minutes, squeeze, and dress with the vinegar and sesame seeds. Brush the skewers with the last of the glaze to serve.
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