KOREAN STYLE BARBECUE CHICKEN SKEWERS
Recipe
Barbecues are perfectly in tune with easy Australian summer outdoor entertaining.
Here, skewered chicken is bathed in a combination of bold, savoury and sweet flavours along with the Korean sauce, gochujang. It’s an umami bomb with a touch of heat. If you’re in a hurry, marinate for 30 minutes, however the longer the meat bathes, the tender and tastier it becomes.
Serves 6
In a glass or ceramic bowl, combine the ginger, garlic, soy, honey, gochujang and sesame oil to make the marinade.
Cut the chicken thighs into 4cm pieces and add to the marinade. Stir well to coat all sides of the chicken pieces. Cover and refrigerate for at least an hour to overnight.
If using bamboo skewers, soak them in water for 30 minutes before threading the meat. Preheat the barbecue plate to medium-high or a cast-iron grill plate over high heat.
When ready to cook, thread 4 to 5 pieces each of spring onion and chicken onto each skewer.
Arrange skewers in a single layer across the grill plate and cook for 3 to 4 minutes each side, until lightly charred and cooked through.
Transfer to a serving platter and scatter sesame seeds over the top.
Note: 1 Australian tablespoon = 20ml
Ingredients
1 tablespoon (20ml) grated fresh ginger (need about 4cm peeled piece)
3 garlic cloves, finely crushed
2 tablespoons (40ml) soy
1 tablespoon (20ml) honey
3 tablespoons (1/4 cup) gochujang (available in Asian isle of supermarket)
1 tablespoon (20ml) sesame oil
800g (about 10) chicken thighs, without bone and skin (sometimes called chicken chops)
1 bunch spring (green) onions, firm white and green section cut into 3-4cm lengths
1 tablespoon sesame seeds, toasted
