-
Place chicken legs on cutting board
skin side up.
-
Using a fork, pierce skin in a few
places.
-
Cut spring onions crossways into 4
cm lengths.
-
In a dish, mix sake or wine, mirin
or sugar, soy sauce and lemon zest, add chicken and spring onions
and leave to marinate for 30 minutes.
-
If barbecuing, prepare barbecue.
-
Thread 3-4 stainless steel skewers
through each chicken leg parallel with skin in a fan shape.
-
Char grill skin side down, over
high heat for 6-7 minutes until golden brown, then turn and cook
other side for 3-4 minutes.
-
Thread spring onions, 6-8 pieces to
a skewer and char grill.
-
Remove skewers and serve 1 chicken
leg and a quarter of the spring onions on each of 4 individual
places.
-
If grilling, preheat grill.
-
Lay chicken legs, unskewered, flat
on a wire rack, with skin side facing heat first and grill for about
10 minutes until golden brown.
-
Turn and grill other side for 5-10
minutes until well cooked.
-
Grill spring onions until both
sides are golden brown.
-
Cut chicken legs into bite sized
pieces and arrange chicken and spring onions on 4 individual plates.
-
Serve hot, garnished with lime or
lemon wedges.
