AuthorGeo FoodsCategoryChickenIngredients
Preparation
Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers. 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 10 minutes on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. Apply 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 minutes), transfer to a plate and leave to cool for five minutes before serving scattered with spring onions.
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12 chicken thighs 2 tbsp soy sauce 1 tbsp sesame oil 1 thumb-sized piece ginger 4 spring onionsFor the Glaze 4 tbsp Korean chilli paste 2 tbsp honey Juice of ½ lime 1 tbsp soy sauce 1 tsp sesame oil 2 tbsp sesame seedsDirections
1Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers. 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 10 minutes on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. Apply 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 minutes), transfer to a plate and leave to cool for five minutes before serving scattered with spring onions.
Ingredients
Directions
Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers. 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 10 minutes on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. Apply 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 minutes), transfer to a plate and leave to cool for five minutes before serving scattered with spring onions.