Lime, chilli & feta butter
Transform BBQ sides with this flavour-packed butter. With a zesty, salty and spicy punch, it's perfect melted over hot corn on the cob or boiled new potatoes
Korean chilli, sesame & honey chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6-8
Skip to ingredients
- 12 chicken thighsboneless and skinless
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- thumb-sized piece gingergrated
- 4 spring onionssliced
For the glaze
Nutrition: Per serving (6)
- kcal263
- fat14g
- saturates3g
- carbs11g
- sugars9g
- fibre1g
- protein23g
- salt1.9g
Method
step 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.
step 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.
step 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.
