Korean Chicken Thigh Skewers

Chicken thighs with a sweet and spicy sauce. Even better the recipe is super simple. Even better than that, it tastes amazing and the thighs make it really succulent. 

My Korean chicken wing recipe is super popular, it’s probably my favourite wing recipe and that’s saying something. I was lucky enough to travel to the USA quite a lot as a teenager and you can’t beat their buffalo wings, or can you? Well, these thighs are epic and so much meatier than wings. 

You can choose to cook them slower, and they’re more tender, or hotter and they have more gnarly caramelised bits. You can even sprinkle them at the end with black sesame seeds and chopped up spring onions.

Method

1. Mix all your marinade ingredients in a bowl and add your chicken thighs. 
2. Allow to marinade for at least 2 hours.
3. In a separate bowl, mix the sauce ingredients.
4. Take each chicken thigh and fold it in half. Push one skewer through one end of the thigh and another through the other end so your skewers are parallel. This will allow you to turn them easily.
5. Thread 5 chicken breasts onto each pair of skewers.
6. Setup your Egg for a direct cook at 180°C with just the stainless grid above your charcoal. 
7. Place your skewers on to the grid and cook for 5 minutes. 
8. Turn the skewers and now baste with your glaze. 
9. Repeat the process of turning and basting until the chicken reaches an internal temperature of 80°C. 
10. Take off the Egg and serve.

Note

The chicken is cooked at 74°C internal but thigh meat is slightly tougher than breast meat and benefits from being cooked a little more.