Black Garlic Yakitori

Grilled chicken skewers basted with a Black Garlic, soy, mirin and sake sauce.

Prep: 15 mins + marinating | Cook: 8-10 mins | Makes: 12 skewers approx.

Ingredients

For the Black Garlic Yakitori Sauce

For the Black Garlic Yakitori

12 bamboo skewers – soaked in water for 1 hour to stop them from burning during grilling

Method

Start by making the Black Garlic yakitori sauce – put all the sauce ingredients into a small saucepan. Heat over a low heat until the sugar dissolves. Set aside to cool.
Once the Black Garlic yakitori sauce has cooled pour the sauce into a non-metallic dish. Place the chicken in the sauce. Cover with cling film. Marinate in the refrigerator for 1 hour.
Thread the marinated chicken and the spring onions onto the skewers, alternating between the chicken and spring onion pieces. Set aside the leftover yakitori sauce/marinade.
Preheat the grill. Grill the chicken skewers under a moderate heat for 8 -10 minutes, turning the skewers and brushing with the remaining yakitori sauce/marinade every 2 minutes or so.
Check to make sure that the chicken is cooked and no ‘pinkness’ remains.
Arrange the Black Garlic yakitori on a serving platter or on individual plates.