Korean Style BBQ Chicken Thighs 🔥🔥🔥

4 large bamboo skewers soaked in water

9 Chicken thighs - bone out, skin off, then chopped into strips (around 2x4cm in size)

4 tablespoons buttermilk

1 little veg oil for brushing on

Sauce Ingredients

2 tablespoons soy sauce

1 tablespoon sesame oil

1 cm piece ginger - grated

1 garlic clove - grated

Dash rice vinegar (or white wine vinegar)

2 tablespoons ketchup

1 tablespoon sriracha sauce

2 tablespoons honey

2 tablespoons lime juice

For Garnish

2 teaspoons sesame seeds

2 finely sliced spring onions

Method Add the chopped chicken thighs to the butter milk and coat thoroughly. Leave in the fridge preferably overnight or for at least 3 hours.

Add the sauce ingredients together in a separate bowl and mix together - set the bowl aside. Take out approximately 5 tablespoons of this sauce and keep this in a separate small bowl for dipping the cooked chicken. You should now have 2 bowls of the sauce

Thread the buttermilk marinated chicken on to two skewers so it won’t rotate when you flip it.

Brush with a little oil, then cook the plain skewers 6-8 minutes per side on the bbq (we always use a @barbequick) or under the grill til almost cooked through.

Now start to brush on the sauce coating each side & turning frequently, so as not to burn. (You will want a little char though) Keep applying the sauce as you turn

Once cooked through, remove from the skewers & add the garnish. Use the 5 tablespoons of sauce kept to one side for dipping