Korean chilli, sesame & honey chicken
Kebabs always go down well at a BBQ, and this Korean chicken with a sweet, spicy and sticky glaze is no exception!.
Ingredients
- 12 Chicken Thighs Or breast works well, use 3-4
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- Thumb-size piece Ginger Grated
- 4 Spring Onions Sliced
For the Glaze
- 4 tbsp Gochujang (Korean Chilli paste) Or use 3tbsp ketchup mixed with 1tbsp Sriracha
- 2 tbsp Honey
- Juice 1/2 Lime
- 1 tbsp Soy Sauce
- 1 tsp Sesame oil
- 2 tbsp Sesame Seeds
Instructions
- Cube the chicken in to bite size pieces and mix in the soy sauce, sesame oil and ginger. Thread each piece onto two metal skewers. Keep threading the chicken, making sure it’s packed onto the skewers fairly tightly. Chill until you’re ready to cook. Mix the ingredients for the glaze.
- Cook under a hot grill or on the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start applying the glaze with a brush or spoon. The honey will catch if cooked for too long – the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
- Once the glaze has been used up and the chicken is cooked through (it’ll take about 20 mins in total), transfer to a serving dish and leave to cool for 5 mins before serving scattered with spring onions.
Notes
Credit to the Brilliant BBC food for this one, original recipe can be found HERE
I’m so gonna make this! Looks delicious
Let me know if you do! plus let me know if I messed up the instructions as they’re done from memory!!