25/05/2026
Hot hot hot BBQ recipe to try this week. 🔥 🍗
Black Garlic Gochujang Chicken Skewers.
Here’s the recipe:
You will need -
4 large metal (or bamboo) skewers
Chicken thighs - 8 bone out, skin off, then sliced into pieces big enough to fit on two skewers
4 tablespoons buttermilk
A little veg oil for brushing
Sauce ingredients -
2 tablespoons soy sauce
1 tablespoon sesame oil
1cm piece ginger - grated
1 garlic clove - grated
1 teaspoon garlic paste
Dash of rice vinegar (or white wine vinegar)
2 tablespoons of ketchup**
1 tablespoon sriracha sauce**
Pinch gochugaru**
2 tablespoons honey
2 tablespoons lime juice
Garnish
2 teaspoons sesame seeds
2 teaspoons finely sliced chives
Squeeze of fresh lime juice
**you can use gochujang instead of these if you have it
Method
TAdd the chopped chicken thighs to the butter milk and coat thoroughly. Leave in the fridge preferably overnight or at least 3 hours.
2 Add the sauce ingredients together in a bowl and mix together - set the bowl aside
• (Take out approximately 5 tablespoons and also set aside in a separate bowl for dipping the cooked chicken.)
3 Thread the buttermilk marinated chicken on to two skewers so it won’t rotate when you flip it.
4 Brush with a little oil, then cook the plain skewers 6-8 minutes per side on the bbq - or under the grill til almost cooked through.
5 Now start to brush on the sauce coating each side & turning frequently, so as not to burn. (You will want a little char though)
burn. (You will want a little char though)
6 Once cooked through, remove from the skewers & add the garnish. Use the 5 tablespoons of sauce kept to one side for dipping.
