1 hour 30 minutes
4 chicken thighs , skinless and boneless
juice of 1/2 a lemon
1 ½ Tbsp sesame seeds , toasted
2 garlic cloves , minced
1 tsp ginger , grated
60 ml light soy sauce
60 ml dark soy sauce
2 Tbsp brown sugar
¼ tsp chilli flakes , use less if you do not like spicy food
for the garnish:
1 spring onion , thinly sliced
½ Tbsp sesame seeds , toasted
1] Place the sesame seeds into the mortar and grind firmly using the pestle until they are all smashed and broken.
2] Place the pan over a medium to high heat and add the light soy, dark soy, lemon juice, garlic, ginger, sugar, pepper flakes and ground sesame seeds. Warm it, stirring so all the sugar dissolves and the flavours combine. This will take 2-3 minutes. When boiling remove from the heat. Allow it to cool before proceeding.
3] Place the chicken thighs into a large bowl. Pour the cooled marinade over them and marinate for 1-4 hours. If marinating for more than an hour, transfer to the fridge.
4] Take the chicken straight out of the marinade and transfer onto the grill. Douse any flames that flare by sprinkling over some water. After roughly 3 minutes turn them using your tongs and then brush on the marinade.
Allow to cook for a couple of minutes and continue to brush and turn until the chicken thighs are lovely and golden. This will take around 10 minutes. Then remove and transfer to a baking tray.
5] Place the thighs onto a serving plate and sprinkle with toasted sesame seeds and spring onions.