650 g chicken, thigh, skinless
6 sprig(s) rosemary
300 ml teriyaki sauce
juice, of 1 lime
zest, of 1 lime


1.Preheat oven to 180 * C (350* F) Fan.
2.Chop the chicken legs into 3-4 pieces each.
3.Prepare the teriyaki sauce.
4.With a knife peel the skin off of each rosemary branch along with the needles apart from the top 2 inches for a nicer presentation. Cut the bottom tip on a slant to make it sharp with a pair of scissors, so that the meat can be pierced easily.
5.Brush the teriyaki sauce onto the meat chunks and thread the pieces carefully onto the rosemary branches. It’s best to turn the bottom tip of the branches under, so that it doesn’t stick out or burn while cooking.
6.Sear the chicken skewers in a hot pan without any oil, until brown on all sides.
7.Finish cooking in the oven, for about 15-25 minutes, depending on how long they were seared in the pan.
8.Serve with the grated zest and juice of 1 lime.

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