A tasty dinner served with rice. Use any Lodge grill surface, but the round grill pan works great.

• 900g boneless skinless chicken thighs, cut into 2-3cm pieces
• 8 asparagus spears, cut into 2-3cm pieces (if asparagus isn't in season, use capsicum instead)
• ½ cup soy sauce
• ½ cup mirin
• ¼ cup sugar
• ¼ cup rice wine vinegar
• 1 tablespoon sesame oil
• 8 15cm bamboo skewers, cut in half

METHOD:

1. Whisk soy sauce, mirin, sugar, and rice wine vinegar together in a small pot. Heat marinade to a boil and reduce to a simmer. Simmer marinade for 15 minutes, then remove from heat.
2. Place chicken in a bowl and cover with half the marinade. Refrigerate for 30 minutes or up to 4 hours. 
3. Preheat the oven to 180°C. Layer the chicken and asparagus on the skewers, alternating between the two.  
4. Gradually preheat your grill pan over medium-high heat for 5 minutes. Brush the skewers with sesame oil and sprinkle with salt.  Cook the skewers in batches, 3-4 minutes per side. 
5. Return the skewers to the pan, brush with reserved marinade, and place in the oven for 5 minutes or until cooked through. Serve immediately.