Ingredients

The following ingredients have 4 Servings
  • 600 gm chicken thigh fillets, cut into 3cm pieces
  • Grapeseed oil, for brushing
  • Lemon wedges, to serve
  • 125 ml (½ cup) light soy sauce or shoyu (see note)
  • 70 gm honey
  • 60 ml (¼ cup) sake
  • 1 tbsp mirin
  • 1 nori sheet
  • 1 tbsp sea salt flakes
  • 1 tsp ground chilli
  • Finely grated rind of ½ orange

Instruction

  • Preheat a barbecue (coals give a great result) to high heat.
  • For tare, combine ingredients in a small saucepan over high heat, stirring to dissolve honey, and simmer until reduced by half (8-10 minutes).
  • For spice mixture, toast nori over coals or a flame until crisp (1 minute). Cool, then crumble into a blender or spice grinder. Add remaining ingredients and blend until finely ground.
  • Thread chicken onto skewers (soak bamboo skewers in water for 30 minutes to prevent burning), then brush with oil and grill, turning and basting with tare occasionally, until charred and cooked through (5-7 minutes). Serve with spice mixture and lemon wedges.