
Grilled over charcoal with deep, sticky umami and chilli heat
Theo from The Smoking Corpse knows a thing or two about bold flavours — and he’s dropped this banger straight into the GrillHaus pit.
Sticky, smoky, sweet, and a little bit savage… these Sweet Chilli Miso Skewers are built for the fire and made to destroy plates. 🔥
Let’s get it.
Ingredients:
• 500g chicken tenders
• 2 tbsp Dubsta Brand Wildfire Drizzle (or your favourite sweet chilli sauce)
• 1 tbsp brown rice miso paste
• 1 tbsp soy sauce
• 1 tbsp mirin
Instructions:
1. Make the Marinade:
In a bowl, combine the Wildfire Drizzle, miso paste, soy sauce, and mirin. Stir until the miso is fully dissolved and everything is well mixed.
2. Marinate the Chicken:
Add the chicken tenders to the marinade and mix well, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours (overnight is fine too).
3. Prep the Skewers:
Thread the marinated chicken onto skewers, folding the tenders back and forth as you go to create multiple layers and folds—this helps with texture and caramelisation.
4. Grill:
Preheat your grill (preferably charcoal like the @hellrazr_bbq Yama) for direct cooking, but aim for medium heat—hot enough to sizzle, but not so hot that the glaze burns or flares up.
5. Cook & Baste:
Place the skewers over the coals. Grill slowly, turning frequently and basting with leftover marinade every time you flip. This builds up a lacquered, sticky glaze and layers of flavour.
6. Finish & Serve:
Once cooked through and beautifully charred in spots, remove and let rest a few minutes. Serve hot with rice, pickles, or fresh herbs.