Ingredients

· 12 chicken thighs

· 2 tablespoons soy sauce

· 1 tablespoon sesame oil

· 1 thumb-sized piece ginger

· 4 spring onions

For the Glaze

· 4 tablespoons Korean chilli paste

· 2 tablespoons honey

· Juice of ½ lime

· 1 tablespoon soy sauce

· 1 teaspoon sesame oil

· 2 tablespoons sesame seeds

Method

Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers. Keep threading the chicken, making sure it’s packed onto the skewers tightly. Chill until you’re ready to cook. Mix the ingredients for the glaze. Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 10 minutes on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. Apply the glaze in layers, turning the kebab often. Once the glaze has been used up and the chicken is cooked through (it’ll take about 20 minutes), transfer to a plate and leave to cool for five minutes before serving scattered with spring onions.