Korean chilli, sesame & honey chicken served on a platter with sweetcorn

Korean chilli, sesame & honey chicken

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(33 ratings)

Prep: 15 mins Cook: 20 mins


Serves 6-8

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

Nutrition and extra info

  • Freezable

Nutrition: Per serving (6)

  • kcal263
  • fat14g
  • saturates3g
  • carbs11g
  • sugars9g
  • fibre1g
  • protein23g
  • salt1.9g
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  • 12 chicken thighs, boneless and skinless
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp sesame oil
  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

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



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • juice ½ lime



    The same shape, but smaller than…

  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 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.

  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.

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Comments, questions and tips

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Lauren Wainer's picture
Lauren Wainer
13th May, 2020
This. was. yummy! Will definitely be making these again. Chicken thighs are just delicious... especially with this Korean sauce on top over the bbq!
29th Aug, 2019
Loved these kebabs, so easy and great for just two of us or a crowd. We'll have them again for sure. I served the with the suggested barbecue baked sweet potatoes from Goes well with .... We scored them 9/10
19th May, 2019
This is so, so good. Served it in pittas with kimchi style slaw (from Korean Fried Chicken Burger recipe)
Mrs P.
30th Jul, 2018
Brilliant recipe. We had it with home made coleslaw and pittas. It was really, really good. Might try next time with beef, but the chicken will def be cooked again.
12th Jul, 2018
Really loved this receipe. We used the Sriracha and ketchup version and it was lush. Great with pitta bread and coleslaw
11th Jul, 2018
Absolutely gorgeous. Made it for a BBQ and it was a huge success. The meat was tender and not at all dry (though i did cook it on a non-stick baking sheet straight onto the bbq which saved on cleaning it, and kept the sauce contained near the meat). I will certainly be making this again soon!
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