Honey Sriracha Chicken Thighs By Honing van Manuel

4 persons | Poultry | Meat | Main dish

Prep time

This recipe is made in collaboration with Honing van Manuel

• Cut the chicken thighs into equal pieces.
   
• Take a large ziplock bag and add the Hot Honey by Manuel, sriracha, soy sauce and lime juice. Press in the garlic cloves using a garlic press and mix everything together well. Leave to marinate in the fridge for at least 1 hour.
   
• Light a medium amount of Binchotan and heat your YAKINIKU® Shichirin. Then place the yakitori bars on the Shichirin.

Cook time

• Cut the chicken thighs into equal pieces.
   
• Take a large ziplock bag and add the Hot Honey by Manuel, sriracha, soy sauce and lime juice. Press in the garlic cloves using a garlic press and mix everything together well. Leave to marinate in the fridge for at least 1 hour; the longer, the more flavour.
   
• Remove the chicken from the marinade and thread the pieces onto the YAKINIKU BBQ skewers 2.5 mm. Press the pieces on firmly so they stay in place during grilling.
   
• Place the skewers on the Yakitori bars of the Shichirin. Turn the skewers regularly so they cook evenly and develop a beautiful colour on all sides.
   
• Check the core temperature; the chicken must reach at least 70 °C before serving. This is important for food safety. Remove the skewers from the Shichirin, sprinkle with sliced spring onion and sesame seeds and serve immediately.