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As we are now into barbecue season in Hong Kong, and this weekend we decided to take out our Lotus Grill barbecue and barbecue Korean chicken skewers on our Lotus Grill barbecue.

12 chicken thighs, boneless and skinless
2 tbsp soy sauce
1 tbsp sesame oil
Thumb-size piece ginger, grated
4 spring onions, sliced
For the glaze:
4 tbsp Korean Chilli paste (gochunjang) or use a mixture of 3 tbsp ketchup and 1 tbsp sriracha chilli sauce barbecue or the Lotus Grill barbecue
Lotus grill non-stick barbecue pan

1. Put the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, and the chicken should be packed tightly on the skewers.
2. Heat the barbecue. If using a standard barbecue, wait for the coals to turn ashen before you start to barbecue. This could take up to 45 minutes before you can start barbecueing the skewers. However, if you have a Lotus Grill barbecue , then you only need 4 minutes to start barbecueing – that is why we just love our Lotus Grill barbecue.
3. barbecue the skewers for 5-8 minutes on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long – the key to a nice sticky chicken is applying the glaze in layers, turning the skewers often.
4. Once the glaze has been used up and the chicken is cooked through (about 20 minutes), they are then ready to be serves with barbecueed corn. Wait for my next blog showing you how to cook corn perfectly on the Lotus Grill barbecue.