Korean chilli, sesame, and honey chicken kebabs

Name: Korean chilli, sesame, and honey chicken kebabs
Cook time: 30 min
Total time: 30 min
Cuisine: Korean
Ingredients: 12 chicken thighs, boneless and skinless; 2 tablespoon of soy sauce; 1 tablespoon of sesame oil; Thumb-sized piece of ginger, grated; 4 spring onions, sliced; 4 tablespoon Korean chilli paste (gochujang) or; 2 tablespoon honey; Juice of a half lime; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 2 tablespoon sesame seeds

3 steps

Cook:30min

Treat your family with these delicious sweet and spicy chicken kebabs, and you can serve with pita bread!

Updated at: Thu, 17 Aug 2023 12:01:45 GMT

Nutrition balance score

Good

Nutrition per serving

Calories357.2 kcal (18%)

Total Fat13.8 g (20%)

Carbs11.5 g (4%)

Sugars9.2 g (10%)

Protein44.1 g (88%)

Sodium716.6 mg (36%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

12chicken thighs

boneless and skinless

2 tablespoonsoy sauce

1 tablespoonsesame oil

For the glaze

4 tablespoonkorean chilli paste

gochujang

2 tablespoonhoney

0.5lime

juice of

1 tablespoonsoy sauce

1 teaspoonsesame oil

2 tablespoonsesame seeds

Instructions

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. You can use a mixture of 3 tablespoons of tomato sauce and 1 tablespoon of sriracha chilli sauce to substitute the gochujang.

Step 2

Light your braai/grill and wait for the coals to turn ashen before you start cooking your chicken. Cook the kebab for 5-8 minutes 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 minutes in total), transfer to a plate and leave to cool for 5 minutes before serving scattered with spring onions.