Miso grilled chicken skewers

By Donna Hay
Serves  4
Preparation   15 mins
Cooking   15 mins
Print recipe


  • 500g Lilydale Free Range Chicken Tenderloins
  • 400g gai lan (Chinese broccoli), stems cut into 4cm lengths, leaves reserved
  • 4 green onions, white parts only, cut into 4cm lengths
  • Steamed jasmine rice, to serve
  • Toasted sesame seeds, to serve
  • Miso marinade
  • ½ cup (160g) white miso paste
  • ¼ cup (60ml) mirin (Japanese rice wine)
  • ¼ cup (90g) honey
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil


  1. To make the miso marinade, place the miso paste, mirin, honey, soy sauce and sesame oil in a small bowl and whisk to combine.
  2. Thread each of 12 long bamboo or metal skewers with a few pieces of gai lan and onion. Add the chicken, threading the tenderloin lengthways. Top with the remaining gai lan and onion.
  3. Heat a well-greased char-grill pan or barbecue over high heat. Cook the skewers for 4 minutes each side, brushing frequently with the miso marinade, until golden and the chicken is cooked through.
  4. Place the remaining marinade in a small saucepan over medium heat and bring to a simmer.
  5. Blanch the gai lan leaves in a large saucepan of boiling water. Drain and divide between serving bowls with the rice. Top with the skewers and drizzle with the hot marinade. Sprinkle with sesame seeds to serve.