Korean Chilli, Sesame and Honey Chicken

by BBC Good Food

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 and serve with rice and some grilled corn on the cob.

Method

Based on 4 servings, adjust as needed.

Step 1

Toss the chicken thighs in half of the soy sauce half of the sesame oil and all of the 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.

Step 2

Mix the ingredients for the glaze by combining the Korean chilli paste (gochujang), honey, lime juice the remaining soy and sesame seed oil and the sesame seeds.

Step 3

Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. You can also use a griddle pan on a high heat on the kitchen stove, or the grill in your oven. 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 4

If using ready to heat rice, cook according to packet instructions 2 minutes before serving. Otherwise, cook the rice according to the packet instructions and once cooked, drain and leave to steam, covered gently with foil or a clean tea towel.

Step 5

Par-boil the corn in boiling, salted water for 6 minutes. Drain well before grilling in the same way you're grilling the chicken. Add a little of the glaze to the corn if you'd like it to have a little kick, if not, just keep it plain and season with a little salt.

Step 6

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 along side the corn and cooked rice.

  • Ingredients
  • Based on 4 servings
  • 220g White Rice 1x Ben's Original Classic Long Grain Microwave Rice 220g
  • 4 Corn on the Cob 1x Sainsbury's Sweetcorn Cobettes x4
  • 2 Metal Skewers 1x Sainsbury's Home Pack of 4 Stainless Steel Skewers
  • 2 tbsp Ginger, grated 1x Sainsbury's Root Ginger Loose
  • 2 tbsp Sesame Seeds, toasted 1x Sainsbury's Sesame Seeds 100g
  • 4 Spring Onions, sliced 1x Sainsbury's Spring Onions Bunch 100g
  • 1.5 tbsp Honey 1x Sainsbury's Runny Honey 340g
  • 640g Chicken Thighs, boneless and skinless 1x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 640g
  • 2 tbsp Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml
  • 3 tbsp Korean Chilli Paste, (gochujang) 1x Sun Hee Gochujang Sun Dried Red Chilli Paste 170g
  • 0.5 Lime 1x Sainsbury's Limes
  • 1.5 tbsp Sesame Oil 1x Sainsbury's Sesame Oil, Toasted 250ml
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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