Chicken Yakitori with Miso Glaze

These sticky glazed skewers are quite literally finger-licking good. They're so simple to make - just a three ingredient sauce with chicken and spring onions - but absolutely packed with flavour. They're great as a simple starter or paired with stir fried veg and rice for a main course.

Pro tip: If you have any sauce left over, it also works really well with white fish or even a seared steak. 

Chicken Yakitori with Miso Glaze

Serves 2 (as a starter) or 1 (as a main)

2 tbsp miso paste 

1 tbsp sugar 

2 tbsp mirin 

2 large skinless chicken thighs, cut into 2cm chunks 

3 large spring onions, cut into 2cm chunks

sea salt and freshly ground black pepper

Preheat the grill to high. Line a baking sheet with baking paper. If you're using wooden skewers, soak them in water for 10 minutes.

Whisk together the miso, sugar and mirin with a big pinch of salt and pepper until the sugar dissolves. Thread the chicken and onions onto skewers. 

Brush the skewers with plenty of the sauce, then grill for 15-20 minutes until cooked through, turning halfway through and brushing with more sauce throughout.