This recipe is simple to prep at home before you leave, then quick to cook at camp. The chicken marinates overnight in the fridge (or in your KickAss fridge freezer on the road), so all you need to do when you arrive is fire up your KickAss 50cm, 1400W Portable Electric BBQ and cook.
- Serves: 4
- Prep time: 15 minutes + marinating
- Cook time: 12–15 minutes
Ingredients
For the chicken:
- 800g chicken thigh fillets, cut into chunks
- 16–20 wooden or metal skewers (soak wooden ones in water for 30 minutes first)
- Sesame seeds and sliced spring onion to serve
For the teriyaki marinade:
- ¼ cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake (or dry sherry)
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Method
1. Make the marinade
Combine all marinade ingredients in a bowl or zip-lock bag and mix well. Add the chicken pieces, coat thoroughly, and seal. Marinate in the fridge for at least 2 hours – overnight is best for maximum flavour.
2. Thread the skewers
Remove the chicken from the marinade and thread onto skewers, leaving a small gap between pieces so they cook evenly. Set the leftover marinade aside – you'll use it as a basting glaze.
3. Heat the BBQ
Set your KickAss Electric BBQ to 165°C. Give it a few minutes to come up to temperature. Lightly oil the cooking surface with a folded piece of paper towel dipped in a little vegetable oil.
4. Cook the skewers
Place the skewers on the BBQ and cook for 5–6 minutes per side, turning once. In the last few minutes of cooking, brush generously with the reserved marinade and allow it to caramelise on the surface – this is where the sticky, glossy finish comes from.
5. Rest and serve
Remove from the BBQ and rest for a couple of minutes. If you're feeling fancy, scatter with sesame seeds and sliced spring onion. Serve with steamed rice or flatbreads.
Tips for Cooking Skewers on the Electric BBQ
- Don't overcrowd the plate. Leave a bit of space between skewers so the heat can circulate and you get a good sear rather than steaming the chicken.
- Pat the chicken dry before threading if it's been sitting in marinade for a while – this helps it colour up nicely on the plate.
- Use the reserved marinade for basting only – never use the same marinade you marinated raw chicken in as a sauce unless you've brought it to a full boil first.
- Metal skewers are ideal for camping since they don't burn or require soaking. Bamboo works fine too – just remember to soak them before you leave home.
Shop the KickAss 50cm 1400W Portable Electric BBQ.