Teriyaki-glazed Chicken Kebabs
Perfectly balancing sweet and savoury flavours
Serves: 4
Prep Time: 15 minutes
Cooking Time: 20 minute
Ingredients:
For the glaze
- 4T Woolworths Asian Everything Soy Sauce
- 2T Woolworths Fynbos Honey
- 2T Woolworths Asian Rice Vinegar
- 1T Woolworths Asian Sesame Oil
- 1t each Woolworths Fresh Crushed Garlic,
- Ginger & Chilli
- 2T Woolworths Tomato Sauce
- About 600 g Woolworths Skinless Chicken Thigh Fillets
For the Clemengold® salsa
- ½ French shallot, thinly sliced
- 1 Mild Jalapeño Chilli, thinly sliced
- ½ Woolworths Seedless LemonGold®
- Lemon, juiced
- 3 Woolworths Easy to Peel ClemenGold®
- Mandarins, peeled and cut into rings
- Sea salt to taste
For the herby rice
- 2 x 250 g Woolworths Fully Cooked White Basmati Rice
- 3T Fresh Italian Parsley, chopped
- 3T Fresh mint, chopped
- 3T Fresh coriander, chopped
How To Make Teriyaki-glazed Chicken Kebabs
- In a mixing bowl add Everything Soy Sauce, honey, rice vinegar, sesame oil, garlic, ginger and tomato sauce.
- Mix well to combine before adding the chicken thigh fillets.
- Set aside for a few minutes while preparing the salsa and rice.
- In a mixing bowl add the shallots, jalapeño, LemonGold® juice and Clemengold® rings.
- Season lightly with salt and gently toss to combine before adding to a serving platter.
- Prepare the rice as per the instructions before adding to a serving platter or bowl.
- Gently fold the chopped herbs through while the rice is still warm.
- Using wooden skewers that have been soaked in water, skewer the chicken.
- Heat a griddle pan over a medium-high heat.
- Add your kebabs to the griddle pan and turn often to prevent the marinade from burning.
- Once almost cooked through, begin basting the kebabs with the remaining marinade, reapplying the sauce until the chicken becomes sweet and sticky.
- Serve immediately with the herby rice and salsa.