Sticky Korean style BBQ chicken
I had my first BBQ of 2019 yesterday and as expected, it was great. The indecisive British weather buckled just this one time. There's something exciting about standing around a hot BBQ, beer in hand, shirt off, pretending you look cool while the sun is out. A true toast of summer celebration. Anyway, summer's probably over now, we'd be spoilt if we got more than one weekend of sunshine this year so I'm glad I managed to squeeze this one in. Better start prepping for Christmas now, can't wait.
TIME: 30 mins SERVES: 2
4 boneless chicken thighs
For the sauce:
50g muscovado sugar
50ml dark soy sauce
1 tablespoon of rice wine vinegar
50ml of water
1 tablespoon of sriracha
1 teaspoon of hot cayenne pepper
1 teaspoon of grated ginger
4 cloves of garlic, grated
1 teaspoon of corn starch
1.) In a saucepan, sweat the garlic and ginger in a little oil on a low heat for two minutes then combine all of the other ingredients minus the corn starch. Mix together well on a low heat for two minutes more.
2.) Sieve in the corn starch to the sauce and mix in thoroughly, bring the sauce to the boil for around a minute stirring consistently and then take off the heat.
3.) Brush the chicken thighs with the bbq sauce and place on a BBQ or griddle and cook for 10 minutes each side.
4.) Once the chicken thighs are cooked, glaze with another generous helping of the BBQ sauce. Garnish with spring onion and chilli and enjoy.