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Yakitori with raspberry and lychee chutney
- 1 jar of Didden Raspberry-Lychee chutney (220 g)
- 600 g chicken (thighs, or if possible, breast)
- Cut the chicken into 2 cm cubes.
- Marinate the chicken in a bowl with the Raspberry-Lychee chutney. Regularly stir.
- Put for at least two hours in the fridge.
- Skewer the chicken cubes. Grill / barbecue the skewers for 5 minutes or put them in a preheated oven (180°C).
- Serve the yakitori.
Enjoy your meal!