Korean chilli, sesame & honey chicken
Sam and his nephew, Yasser, are very competitive when it comes to showing off their culinary skills. Once a former chef here at the Edinburgh Training and Conference Venue, Yasser made the family a Korean chicken and rice dish. This sparked Sam’s love for Korean cuisine and fuelled him to find a recipe to beat his nephew’s.
Sam discovered this Korean chilli, sesame & honey chicken recipe on the BBC website and claims that it definitely tops Yasser’s take on Korean food, an unfair attestment when Sam trained him!! Nonetheless, Sam is adamant you will love cooking this for the barbecue in the last summer months.
- 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
- 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.
- 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.
- 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.
TOP TIPS: Serve with a cobs or corn as they perfectly compliment each other’s flavours. 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.