Having a BBQ this Christmas? Throw some Yakitori in the mix. 


  • 2 chicken thighs, excess fat and skin removed, cut into 2cm pieces

  • 20 very thin slices streaky bacon, halved

  • 6 thick spring onions, white and pale green parts only

  • 4 thick spears asparagus

  • 8 small button mushrooms or 6 medium, halved

  • 5 tbsp. Chang’s Hoisin sauce

  • 1 tbsp. Chang’s Light Soy Sauce

  • 1 tsp. Chang’s Sesame Oil


  • 1.

    Marinate the chicken in two tablespoons of Hoisin sauce for 2-12 hours, covered in the fridge.

  • 2.

    Once ready, wrap the bacon around the chicken, and alternate with spring onions on soaked wooden skewers.

  • 3.

    Heat the remaining Hoisin sauce with the Soy sauce, Sesame Oil and two tablespoons of water in a small saucepan and reserve.

  • 4.

    Cook the skewers over medium heat on a BBQ or grill until just done. Transfer to platters and spoon over the remaining sauce to serve.


Allergen information:
Nut Free
Dairy Free
Gluten Free

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