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Korean chick with kick

Name: Korean chick with kick
Yield: 4
Ingredients: 3 Tbsp Soy sauce, thick; 2 Tbsp Sesame oil; 1 Tbsp Root ginger, finely grated; 8 Skinned and boned chicken thighs (Main); 3 Tbsp Gochujang (Main); 2 Tbsp Honey; 2 Tbsp Lemon juice; 2 Tbsp Soy sauce; 1 tsp Sesame oil

for 4 people

Jan Bilton

Food writer and cookbook author.

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Gochujang is a Korean chilli paste. It is available from Asian food stores and some supermarkets.

3 Tbsp	Soy sauce, thick
2 Tbsp	Sesame oil
1 Tbsp	Root ginger, finely grated
8	Skinned and boned chicken thighs (Main)

3 Tbsp	Gochujang (Main)
2 Tbsp	Honey
2 Tbsp	Lemon juice
2 Tbsp	Soy sauce
1 tsp	Sesame oil

Combine the first 3 ingredients in a bowl. Add the chicken and turn to coat evenly. Cover and marinate in the fridge for at least 2 hours.
Combine the ingredients for the glaze.
Preheat the barbecue to medium-high. Grill the chicken for about 3 minutes each side. Brush lightly with the glaze. Turn the thighs over and cook for a few seconds. Repeat this process until the chicken is nicely coloured and cooked through.