Spicy Korean BBQ Chicken with Kimchi Slaw

For the Chicken:

• 500g Tender Gourmet Butchery Chicken Thighs or Breast Fillets
  
• 2 tablespoons gochujang (Korean chilli paste)
  
• 1 tablespoon soy sauce
  
• 1 tablespoon sesame oil
  
• 1 tablespoon honey
  
• 1 tablespoon rice vinegar
  
• 2 garlic cloves, minced
  
• 1 teaspoon grated ginger

For the Kimchi Slaw:

• 1 cup cabbage, finely shredded
  
• ½ cup carrot, julienned
  
• 2 tablespoons chopped kimchi
  
• 1 tablespoon kimchi juice (from the jar)
  
• 1 teaspoon sesame oil
  
• 1 teaspoon rice vinegar
  
• ½ teaspoon sugar

Let’s get cooking. Follow these steps for a fiery, flavour-packed meal that’s ready in no time.

Make the Marinade:

•  In a bowl, combine gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger.

Marinate the Chicken:

•  Add chicken to the marinade and coat well. Cover and refrigerate for 1 hour (or up to overnight)

Cook the Chicken:

• Grill or pan-fry chicken over medium-high heat for 5–7 minutes per side, or until cooked through and slightly charred.
  
• Rest for 5 minutes, then slice.

Make the Slaw:

• Toss all slaw ingredients together in a bowl. Adjust seasoning to taste. Chill until ready to serve.

Serve:

• Plate the sliced chicken over or alongside the slaw. Garnish with sesame seeds or spring onion if desired.

Cooking Tips:

• Use boneless chicken thighs for extra juiciness.
  
• Grill over charcoal for a more authentic Korean BBQ flavour.
  
• Add a dollop of mayo or aioli to the slaw for a creamy variation.