- 1 tbsp (10gm) sesame seeds
- 1 tsp (5gm) nutritional yeast (see note)
- 450 gm boneless chicken thighs, skin on
- Sake, for spritzing
- 1Preheat oven to 170°C. Roast sesame seeds on an oven tray until golden (5-6 minutes), then grind very lightly with a mortar and pestle along with yeast and a pinch of salt.
- 2Prepare a barbecue for grilling. Meanwhile, remove skin and fat from chicken and place in a small saucepan over low heat until fat is rendered (20-30 minutes). Cut chicken into 2cm pieces and thread tightly onto skewers (about 70gm a skewer). Grill chicken skewers over very hot coals, turning occasionally and brushing with the rendered fat, until golden brown and just cooked through (4-5 minutes), spritzing with sake in a spray bottle towards the end of cooking. Scatter with the ground sesame and yeast mixture and serve.
Nutritional yeast, also known as savoury yeast, is an inactive form of yeast; it's available from health-food shops.
Drink suggestion: Chicken and chardonnay are old friends, but a lighter, crisper, leaner white wine will work better with the fattier bird here. Try the mineral tang of 2015 Sierra de Toloño Blanco from Rioja. Drink suggestion by Mike Bennie