6- 8 minutes
600g chicken thigh fillets, cut into
1 bunch green onions, cut into 2cm lengths
Toasted sesame seeds, to serve
1/3 cup (90g) white miso paste
1/3 cup (80ml) mirin
1 tablespoon (20ml) kecap manis
2 teaspoons (10ml) sesame oil
1. Soak 12 wooden skewers in water for 10 minutes (or use metal). Whisk together the miso glaze ingredients. Thread the chicken and onion pieces alternately onto skewers. Brush with glaze.
2. Pre-heat barbecue or char-grill pan on high. Cook skewers for 3 minutes each side or until cooked through, brushing with remaining glaze often as they cook.
3. Serve immediately, sprinkled with sesame seeds, accompanied by steamed rice and Asian greens on autumn vegetable salad.
Lyndey’s note: This glaze is lovely on any grilled meat, poultry or fish. Smaller skewers also make ideal finger food.
Photography: John Paul Urizar, Styling: Michaela Le Compte, Food Prep: Wendy Tamplin