4 chicken marylands, skinned, boned, cut in chunks
¼ cup mirin1 tbsp soy sauce
¼ dry sake
1 tbsp. packed dark brown sugar
6 large spring onions, in batons
2 cloves garlic, crushed
1 tbsp. ginger, grated
In a large mixing bowl, combine chicken, mirin, sake, soy, sugar, lime zest, ginger and garlic.
Cover and marinade for at least 1 hour.
Fill skewers by alternating between chicken pieces and batons of spring onion.
Cook on a hot well oiled barbeque, turning every minute or so for 5 to 10 minutes or until cooked through.
Squeeze over fresh lime juice and serve with freshly chopped coriander leaves.