- 1.1kg Chicken Thighs (Defrosted, deboned and skinned)
- 75g Soy Sauce
- 75g Honey
- 20g Ginger Puree
- 20g Garlic Puree
- 40g Lime Juice
- 25g Vegetable Oil
- 4 White Rice Steam Bags
- 1 bunch of Chargrilled Spring Onions
Dice the chicken thighs and add to a large bowl.
Add the remaining ingredients and allow the chicken to marinate for 1-2 hours.
Thread the chicken on to the skewers.
Place chicken on a hot BBQ for 10 to 12 minutes, or until cooked through, turning occasionally.
Cook rice to pack instructions and serve with the cooked Chicken Yakitori.