Serves: 4 Time: 20 minutes + overnight marination


  • 4 chicken thighs cut into 3x3 cm cubes

  • 2 tbs. chilli sauce

  • ½ cup cloudy apple juice

  • 1 tsp. honey

  • 2 tsp. less salt soy sauce

  • 1 tsp. miso paste

  • 1 tsp. finely grated ginger

  • 2 cloves garlic, grated

  • 1 small bunch spring onions, for garnish

  • Black sesame seeds

  • Rice Bran oil for cooking

  • Bamboo skewers


  • 1.

    In a non-metallic bowl, combine all ingredients apart from the chicken. Place half of the marinade in a sealable plastic bag. Reserve the other portion of marinade for later. Place the chicken in the bag and marinade overnight.

  • 2.

    On the day of cooking, place the reserved marinade in a pot and simmer for 20 minutes until thick and fragrant.

  • 3.

    In the meantime, place 3-4 pieces of chicken on each skewer. Heat a BBQ or griddle pan and chargrill on each side for 1-2 minutes until golden brown. Serves with steamed rice and more of the marinade sauce. Garnish with finely chopped spring onions and black sesame seeds.

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