This is a really easy and quick barbecue dish to rustle up, especially as there are plenty of good-quality teriyaki marinades available in local Asian shops, markets and supermarkets.
I have also used some end-of-season wild garlic leaves for a base; they just need to wilt briefly in a frying pan, but you could serve them with some Asian greens like pak choi or choi sum.
8 boned and skinned free-range chicken thighs
4-5tbsp teriyaki marinade
4 bamboo skewers
A couple of handfuls of wild garlic leaves or Asian greens
1tbsp light sesame oil
A few sprigs of coriander
Cut the chicken thighs into 4 pieces each and marinate them in the teriyaki sauce for a couple of hours in the fridge. Thread the chicken on to the skewers. Preheat a barbecue or griddle pan and cook the chicken for 3-4 minutes on each side. Meanwhile, heat a frying pan with the sesame oil and quickly cook the wild garlic leaves for a minute or so (the greens will need a little longer).
Spoon the wild garlic on to serving plates and serve the chicken on top, either on or off the skewers and scatter the coriander on top.