Cooking with Jane: Korean chilli honey chicken

Great for the BBQ but just as delicious cooked under the grill. I used some two-pronged skewers that I picked up from Redfields but single skewers are just as good but you may need a few more.
What you need : feeds 4
  • 8 boneless & skinless chicken thighs
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • A thumb-sized piece ginger grated
For the glaze
  • 3 tablespoons ketchup
  • 1 tablespoon sriracha chilli sauce or you can use a hot piri piri sauce
  • 2 tablespoons honey
  • The juice of ½ lime
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
You will also need a large bowl, skewers and if using a grill a baking sheet.
How to make :
1. Mix together in the bowl the soy sauce, ginger and sesame oil (Photo 1). Cut each thigh in half horizontally (Photo 2).
2. Toss the chicken in the soy sauce, sesame oil and ginger. (Photo 3).
3. Make the glaze by mixing together in a small bowl the ketchup, sriracha, honey, lime, soy and the sesame oil (Photo 4).
4. Thread the thighs onto the skewers. Keep threading the chicken, making sure it’s packed onto the skewers tightly. Chill until you’re ready to cook. (Photo 5).
5. Heat up the grill or BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking.
6. Using a pastry brush paint some of the glaze over the kebabs (Photo 6).
7. Cook the kebabs for 8-10 mins on each side (depending on the heat). Once nicely charred paint on some more of the glaze. Keep applying the glaze in layers, turning the kebabs often.
8. Test the chicken to ensure they are cooked through, then serve and enjoy! (Photo 7).