Do you love sweet and sour together? This recipe is amazing and tangy, and can be served as an appetiser or serve as a main dish with some rice.
If you don’t have Worcestershire sauce, you can use salt-reduced soy sauce.
Makes 6 servings
- 5 chicken thighs; skinless, boneless
- 2 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- 2 tsp onion powder
- 2 tbsp honey
- 1 tsp pepper
- 2 cloves garlic; crushed
- 1 tsp ginger; grated
- 1 tbs oil
- sesame seeds; for sprinkling on top
- Cut chicken thighs into 2cm pieces.
- In a separate bowl, mix the marinade and pour over the chicken. Add salt to taste if you like. Mix completely so that all the chicken pieces are covered. Let sit for 1-2 hours.
- Drain and skewer a three or four chicken pieces on each bamboo skewer. Heat a non stick pan on med high until hot. Lower the heat and add a few skewers to the pan. Cook on one side for 3-5 minutes or until caramel brown. Turn over and cook second side until caramel brown.
- Baste with extra honey if you like and cook for an additional minute or so.
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