sweet & sticky Korean BBQ chicken thighs
sweet & sticky Korean BBQ chicken thighs
Family crowd-pleaser
Servings: 4
Ingredients
- 2.5 tsp Pimp My Braai Sweet & Sticky Korean BBQ spice
- 8 Bone-in chicken thighs skin-on
- 2 tbsp Olive oil
- 2 tbsp Honey (for extra glaze)
- 1 tbsp Soy sauce
- Jasmine Rice Steamed, to serve
- Spring onions sliced, to garnish
- Sesame seeds to garnish
- Cucumber ribbons to serve
Instructions
- Preheat oven to 200 °C. Coat chicken thighs all over with olive oil and Pimp My Braai Korean BBQ spice - the spice liquifies and adheres to the skin creating a sticky pre-glaze. Mix honey and soy and set aside.
- Place chicken skin-side up in a roasting tray. Roast 25 minutes, then brush with the honey-soy mix and return to the oven for a further 12 minutes until deeply caramelised and sticky
- Rest 5 minutes - the skin should be lacquered, glossy and deeply coloured.
- Serve over steamed rice, garnish with spring onions, sesame seeds and cucumber ribbons for freshness.
