Chicken Yakitori - cooking recipe

Ingredients

For the chicken
8 (4 1/2 ounce) boneless skinless chicken thighs, each cut into 4 pieces
3 red peppers, seeds removed, cut into 1in pieces
8 scallions, sliced into 1in pieces
2/3 cup teriyaki sauce
1 tablespoon honey
For the marinade
7 tablespoons soy sauce
4 tablespoons sake
3 tablespoons mirin
2 tablespoons honey
4 tablespoons olive oil
2 in piece ginger, finely grated
3 limes, finely grated zest only
1 scotch bonnet pepper, pierced with the tip of a knife
salt and pepper

Preparation

For the chicken: place the chicken, peppers and scallions in a shallow non corrosive dish, season and set aside.
For the marinade: mix all the ingredients together. Pour the marinade over the chicken and vegetables, cover with plastic wrap and chill overnight or for at least a couple of hours.
In a separate shallow dish, cover 8 wooden skewers with water and leave to soak for as long as the chicken marinates.
When ready to cook, thread the chicken and vegetables (not the scotch bonnet chili) onto the skewers and discard the marinade. Mix together the teriyaki sauce and honey and brush a little over the skewers.
Light a barbecue or heat a griddle pan until smoking. Cook the skewers for 8-10 minutes, brushing every so often with the teriyaki sauce and turning regularly to ensure they brown evenly. Serve as canape-style nibbles, or with noodles as a main meal.