With chicken from BBQ, everyone quickly thinks of satay. Logical, because it is about the most eaten BBQ dish in the Netherlands. However, I hardly ever make satay these days. Not because I don't like it, but there is so much more that can be done with chicken. This time I made chicken teryaki skewers. Sticky chicken skewers with a little bit of heat, a little bit of salt and a hint of sweet. Topped with toasted sesame seeds and rings of spring onion. Delicious right?
- 400 grams Chicken Thighs
- 5 tablespoons Soy Sauce
- 5 tablespoons Ketjap Manis
- 2 tablespoons Brown Sugar
- 2 tablespoons Honey
- 2 tablespoons Sweet Chili Sauce
- 2 tablespoons Olive Oil
- 1 piece Ginger (thumb size)
- 2 cloves Garlic
- 1 Shallot
- 2 tablespoons Sesame Seeds
- 2 Spring Onions
- BBQ with Lid
- 4 Wooden Skewers
- For these chicken skewers, it is important to start the marinade early. The longer it can soak in, the better. Allow at least an hour. An evening in advance is even better.
- For the marinade, put the soy sauce, ketjap manis, caster sugar, honey and chili sauce in a saucepan and heat until the sugar dissolves. Then let it cool again immediately.
- Now take a bowl and squeeze the garlic cloves into it. Peel the piece of ginger and grate it. Now finely chop the shallot and add this too, followed by the tablespoons of olive oil.
- Now cut the chicken thighs into ½-inch cubes. Add these to the bowl as well, followed by the cooled mixture of ingredients. Mix everything well, cover and put in the refrigerator.
- Now place your wooden skewers in the water right away so they can absorb some moisture. This ensures that your skewers will not burn on the BBQ.
- Light the BBQ with a combination of direct and indirect heat and a temperature of about 175 degrees Celsius (350 Fahrenheit).
- When the BBQ is at temperature, you can put the skewers on the grill. Put them first on the indirect part and close the BBQ with the lid. Let the skewers cook here for 10 minutes.
- Then move the chicken teriyaki skewers to the direct part and grill them there for another 6 minutes, turning the skewers regularly. This is because due to the sugar and honey in the marinade, there is a risk that your skewers will otherwise burn quickly.
- Remove the chicken teriyaki skewers from the BBQ when done. You can check this with a thermometer, the chicken should have a core temperature of at least 70 degrees Celsius (158 Fahrenheit). Sprinkle with sesame seeds and spring onion rings and serve immediately. Enjoy your meal!