Quick, easy and super tasty Korean BBQ Chicken. Recipe courtesy of James Smith, The Tattooed Butcher.
1 kg chicken drumsticks
1 tbsp rice wine vinegar
1 tsp ginger
2 tbsp sesame oil
1 tbsp sriracha
¼ cup Taylor Pass Borage Honey
¼ sauce sauce
1 tbsp sesame seeds
A small handful of chopped parsley
Cook chicken drumsticks for 10-15 minutes directly over hot coals.
Combine all ingredients in a pot and heat for 10 minutes, stirring frequently then let it simmer.
Take the chicken drumsticks and place them into a dish and cover them completely with the sauce.
Cook them for a further 10 minutes at 180 degrees.
Serve with sesame seeds and chopped parsley sprinkled on top.
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