Korean Chilli Chicken

Korean Chilli Chicken


12 chicken thighs, boneless and skinless

2 tablespoons soy sauce

1 tablespoon sesame oil

Thumb sized piece of ginger, grated

4 spring onions, sliced


4 tablespoons Korean chilli paste

2 tablespoon honey

Juice ½ lime

1 tablespoon soy sauce

1 tablespoon sesame oil

2 tablespoon sesame seeds


  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 its packed onto the skewers tightly. Chill until you are ready to cook.
  2. Combine all the ingredients for the glaze.
  3. Heat the barbeque. Cook the kebab for 5-8 minutes on each side. Once nicely charred but nit fully cooked through, start painting on the glaze. The honey will catch if cooked too long.
  4. Once all the glaze has been used and the chicken is cooked through, transfer to a plate and leave to cool for 5 minutes before serving scatted with spring onion.


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Midwest Foods Dubbo