These succulent sesame chicken skewers are ideal served as a light lunch and are naturally gluten and wheat free. They are easily grilled when the weather is cooler but are also great cooked on the BBQ. Sticky and tender, serve them with some sweet potato fries or rice and some seasonal veg.
- 6 chicken thighs
- 6tbsp gluten and wheat free soy sauce
- 2tbsp rice wine
- 4tbsp runny honey
- 1tbsp sesame oil
- 2 tsp sesame seeds - toasted in a dry pan
- Pinch of chilli flakes
- Spring onions - finely chopped to garnish
Start by soaking the skewers in cold water for 10 minutes, if using wooden ones – this will prevent them from burning.
Remove the skin and bone from the chicken thighs and cut the meat into chunks. Thread the meat onto the skewers.
Mix all the ingredients for the marinade together and pour this over the chicken. Leave to marinate for at least 30 minutes or longer if you have the time.
Preheat the grill to medium and cook the chicken for 10 minutes, turning occasionally. Baste with the marinade until the chicken is firm and tender and cooked through. Test a large piece of chicken by cutting it open, there should be no pink at all.
Sprinkle with the toasted sesame seeds and finely chopped spring onions and serve with some sweet potato fries and seasonal vegetables for a healthy and delicious light lunch.