A recipe from the Good Food collection.
1 kg (2 lb 4 oz) chicken thighs, skin on
3 tablespoons yellow or red miso paste
2 tablespoons sugar
60 ml (2 fl oz/¼ cup) sake
2 tablespoons mirin
1 Lebanese (short) cucumber
2 spring onions (scallions), cut into short lengths
1. Remove the bones from the chicken. Meanwhile, soak 12 wooden skewers in cold water for 30 minutes to prevent scorching. Place the miso, sugar, sake and mirin in a small saucepan over medium heat and cook, stirring well, for 2 minutes, or until the sauce is smooth.
2. Cut the chicken into bite-sized cubes. Seed the cucumber and cut into small batons. Thread the chicken, cucumber and spring onion alternately onto the skewers, using three pieces of each per skewer.
3. Cook on a chargrill pan or barbecue grill plate over high heat, turning occasionally, for 10 minutes, or until the chicken is almost cooked. Brush with the miso sauce and continue cooking, then turn and brush the other side. Repeat once or twice until the chicken and vegetables are cooked. Serve immediately.