Korean chilli chicken skewers

Korean_Chicken_Skewers_Easy Food

Serves 4

8 chicken thighs, bones and skins removed
2 tbsp soy sauce
1 tbsp sesame oil
2 garlic cloves, crushed
1 x 3cm piece of fresh ginger, grated

For the glaze:
4 tbsp gochujang (Korean chilli paste)
2 tbsp honey
Juice of ½ a lime
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp sesame seeds

To serve:
3 spring onions, chopped
Flatbreads, pittas or naan breads, grilled

  1. In a bowl, combine the soy sauce, sesame oil, garlic and ginger. Add the chicken and set aside to marinate for 30 minutes.
  2. Thread one chicken thigh onto two metal skewers, so that each skewer pierces one side of the thigh. Add a second thigh in the same manner. Repeat with the remaining thighs, using another six skewers. You should have four two-thigh portions in total.
  3. In a bowl, mix together the ingredients for the glaze.
  4. Cook the chicken for 6-8 minutes per side, then begin flipping and painting with the glaze every 2-3 minutes until completely cooked throughout (20-25 minutes in total).
  5. Transfer to a serving plate and scatter with the spring onions. Serve with flatbreads, pittas or naan breads and some slaw.

Per Serving: 442kcals, 18.1g fat (4.1g saturated), 22.4g carbs (18.1g sugars), 46.3g protein, 2.2g fibre, 1.034g sodium

Top Tip: For a quick slaw to accompany these skewers, shred some red cabbage and dress it with a little olive oil and a splash of rice wine vinegar (any other vinegar will work, too)