Korean sesame, chilli & honey chicken

BBC Good Food - - Inside -

A good ke­bab al­ways goes down well at a BBQ, and this one with its sweet, spicy and sticky glaze is our new favourite. Cook­ing the thighs whole keeps them juicy and makes it eas­ier to cook. You can also cook this un­der the grill, turn­ing and glaz­ing in the same way you would on the BBQ.

SERVES 6-8 PREP 15 mins COOK 20 mins EASY

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 1/2 lime

1 tbsp soy sauce

1 tsp sesame oil

2 tbsp sesame seeds

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. 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.

PER SERV­ING (6) 263 kcals • fat 14g • sat­u­rates 3g • carbs 11g • sug­ars 9g • fi­bre 1g • pro­tein 23g • salt 1.9 g

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