Servings Prep Time Cook Time
4 45 minutes 5 minutes
- 30g onion
- 1 cm ginger
- 5 cloves of garlic
- 3 tbsp soy sauce
- 2 tbsp toasted sesame oil
- ½ tsp of freshly ground black pepper
- 2 pears
- 500g chicken thighs
Make the marinade by putting all the ingredients (except the chicken) into a blender and blending until smooth.
Prepare the chicken by removing the skin and fat. Cut the meat into strips. Add to the marinade and leave for a minimum of 30 minutes or overnight in the refrigerator.
Remove the chicken from the marinade and thread it onto steel skewers (add onion slices, too, if desired).
Heat the Charlie Oven to 230°C with the cooking rack positioned on the bottom shelf. Remember to put the shelf into position before you light the fire.
Add the skewers onto the rack to grill directly on the steel rods. Leave the door open with the skewer ends positioned off the rack for easy access.
Leave the skewers on the rack and don't touch them until they come away clean from the rods. If they stick, they aren't ready to flip. Once they release, flip them over to the other side. They should take just 3 minutes on the first side and 2 minutes on the second side. The meat will caramelise beautifully.
Put the remaining marinade into a heat-safe pan and cook it through in the Charlie oven alongside the chicken until it sizzles for a minute or two.
Serve with rice and some sesame seeds on top.