KOREAN CHILLI, SESAME & HONEY CHICKEN
A kebab
always goes down well at a BBQ, and this Korean chicken with sweet, spicy and
sticky glaze is our new favourite. Scatter over spring onions to serve
Prep
Time : 15 mins
Cook
Time : 20 mins
Total
Time : 35 mins
Servings : 6-8
INGREDIENTS
·
12
chicken thighs, boneless and skinless
·
2
tbsp soy sauce
·
1
tbsp sesame oil
·
thumb-sized
piece ginger, grated
·
4
spring onions, sliced
For the glaze
· 4
tbsp Korean chilli paste (gochujang) or use a mixture of 3 tbsp ketchup and 1
tbsp sriracha chilli sauce
·
2
tbsp honey
·
juice
½ lime
·
1
tbsp soy sauce
·
1
tsp sesame oil
·
2
tbsp sesame seeds
INSTRUCTIONS
1. Toss
the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two
long metal skewers, so that each skewer pierces one side of the thigh. Keep
threading the chicken, making sure it’s packed onto the skewers tightly. Chill
until you’re ready to cook. Mix the ingredients for the glaze.
2.
Heat
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 painting on the glaze. 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.
3. Once
the glaze has been used up and the chicken is cooked through (it’ll take about
20 mins in total), transfer to a plate and leave to cool for 5 mins before
serving scattered with spring onions.
Recipe from bbcgoodfood. com
Delicious Food Recipes
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