Yakitori
Ingredients:
- 500 g Chicken Thigh, cut into 1-inch thick squares
- 5 g TopChef Crispee Marinade, prepared according to packaging directions
- 100 mL TopChef Teriyaki Sauce
- 85 g Scallions, sliced into 1/2 inch thick
- 1/8 cup Oleo Butter Blend - Unsalted, melted
- 10 pcs Bamboo Skewer, soaked in water overnight
Procedure:
1. Preheat oven to 175°C.2. In a bowl, combine chicken and the marinade. Mix and marinate for 15 minutes.
3. Remove chicken from the marinade and add the TopChef Teriyaki Sauce.
4. Using a bamboo skewer, puncture to skew chicken and scallion alternately.
Repeat the process with the rest of the chicken and scallions.
5. Baste each side of the chicken yakitori with blended butter and transfer in oven
pan griddle.
6. Cook in the oven for 5 to 7 minutes.
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