Daiki‚ Chicken Yakitori

15 mins Prep
15 mins Cook
4 Serves

Featured in Episode 1

This is as good as it gets! Homemade teriyaki sauce (with local honey we sourced from a local backyard!), charcoal, juicy chicken and some good mates. Daiki’s yakitori has to be hitting the BBQ menu this summer.


  • 5 Lilydale Free Range Chicken thigh fillets
  • Sea salt, to taste
  • 2 tbs Cobram Estate Extra Virgin Olive Oil
  • 3 large spring onions, trimmed


  • 1 tbs honey*
  • 100ml mirin
  • 125ml soy
  • 100ml sake


  • Japanese togarashi seasoning, to taste
  • Lime, cheeks
  • 2 cups, cooked short grain rice
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  1. Light your Weber or BBQ at least half an hour before you want to cook*.
  2. Make the teriyaki sauce. Combine sake, soy, mirin and honey in a small saucepan over low heat. Stir until honey has melted and incorporated into sauce. Remove from heat and set aside until needed.
  3. Slice chicken into 3cm pieces. Cut spring onions into 3cm batons. Thread two  pieces of chicken onto the skewers and then one peice of spring onion, continue this pattern until skewer is full and all chicken is used. Brush each skewer with a little olive oil and season with sea salt.
  4. Place skewers on hot BBQ. Cook turning frequently. Each time you turn, remove from heat and brush with teriyaki sauce, repeat until chicken is well glazed and cooked through (10-15mins).
  5. Serve skewers to a large platter with a side of rice, lime cheek and togarashi seasoning to taste.
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