Korean Marinated Chicken

Cook time 20 minutes + overnight marination
Servings 4


4 chicken thighs cut into 3×3 cm cubes
2 tbs. chilli sauce
½ cup cloudy apple juice
1 tsp. honey
2 tsp. less salt soy sauce
1 tsp. miso paste
1 tsp. finely grated ginger
2 cloves garlic, grated

1 small bunch spring onions, for garnish
Black sesame seeds
Rice Bran oil for cooking
Bamboo skewers

Korean Marinated Chicken


In a non-metallic bowl, combine all ingredients apart from the chicken. Place half of the marinade in a sealable plastic bag. Reserve the other portion of marinade for later. Place the chicken in the bag and marinade overnight.

On the day of cooking, place the reserved marinade in a pot and simmer for 20 minutes until thick and fragrant.

In the meantime, place 3-4 pieces of chicken on each skewer. Heat a BBQ or griddle pan and chargrill on each side for 1-2 minutes until golden brown. Serves with steamed rice and more of the marinade sauce. Garnish with finely chopped spring onions and black sesame seeds.