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

Korean chilli, sesame & honey chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 15 mins Cook: 20 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Ginger

    Ginger

    jin-jer

    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

    Honey

    huh-nee

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

  • juice ½ lime
    Lime

    Lime

    ly-m

    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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Mrs P.
30th Jul, 2018
5.05
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.
Jvjp24601
12th Jul, 2018
5.05
Really loved this receipe. We used the Sriracha and ketchup version and it was lush. Great with pitta bread and coleslaw
carolinepoisson
11th Jul, 2018
5.05
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!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.