Traditionally grilled chicken, Yakitori can be adapted to include scallops, pork or beef.
1/2 cup soy sauce
1 Tbs minced ginger
1 Tbs minced garlic
1 Tbs Asian chilli paste
1kg chicken wings, tips removed, cut apart at joint
1/2 cup honey
1 1/2 tsp hoisin sauce
2 Tbs toasted sesame seeds
1 green onion, trimmed and chopped
In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.
Put chicken on medium heated grill and cover. Cook, turning often, until golden brown, 10 to 15 minutes.
In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook for 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they’re done.
Transfer to a platter. Sprinkle with sesame seeds and green onions. Serve any remaining honey glaze on the side.