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Marinated chilli, sesame and honey chicken

Who doesn't love a reason to BBQ? This dish is best made when you have a little time to talk, laugh, marinate, repeat, talk, laugh, marinate, repeat. You get the picture. To achieve that gorgeous shiny coating- you have to lovingly apply several layers of the super delicious marinade, continuing to flip your chicken along the way.

Don't worry, the ridiculously moist insides are worth every minute you spend basking in the summer sun, ice tea in hand, surrounded by friends and family who keep asking- "Is it ready yet?"

What you need:

Chicken and marinade:

  • 1.5 kg chicken drummies or wings

  • 4 tbs soy sauce

  • 2 tbs sesame oil

  • 1-inch piece of ginger, grated

For the glaze:

  • 3 tbs Korean chilli paste (gochujang) (available from Asian grocers) (feel free to adjust this for heat)

  • 2 tbs honey

  • Juice 1 lime

  • 2 tbs soy sauce

  • 2 tbs sesame oil

  • 2 tbs sesame seeds

For serving:

1/2 cup of thinly sliced shallots

Extra sesame seeds


  1. Toss the chicken in the soy sauce, sesame oil and ginger. Leave to marinade for about an hour.

  2. Mix the ingredients for the glaze.

  3. Heat the grill or barbeque to high. Cook the chicken for 5-8 minutes on each side, depending on the heat. Once the chicken starts to get charred, start painting on the glaze as the chicken continues to cook.

  4. Make sure you turn the chicken pieces often once the glaze is applied as the honey will burn if cooked for too long. Apply the glaze often and generously until the chicken is cooked through.

  5. Once the glaze has been used up and the chicken is cooked through, transfer to a plate and leave to rest for 5 mins. Serve topped with the shallots and extra sesame seeds.


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