Honey Sesame and Ginger Chicken Espetada

Honey Sesame and Ginger Chicken Espetada

Have you ever heard of an espetada? No, it's not some fancy dance move or a new type of yoga pose. An espetada is basically a Portuguese sosatie, but with bigger chunks of meat. Think of it as a skewer of deliciousness that will make your taste buds do a happy dance.

16 chicken thighs, deboned with skin on
Salt and milled pepper
½ cup (125ml) honey
¼ cup (60ml) soy sauce
2 Tbsp (30ml) sesame oil
1 Tbsp (15ml) PnP chilli, ginger and garlic paste
Juice (40ml) of ½ orange (optional) + slices for threading (optional)
Sesame seeds, for serving

Thread chicken thighs onto long skewers, making 4 skewers with 4 pieces of chicken each. (Add orange slices between chicken pieces if you like.) Season well.
Simmer remaining ingredients (except seeds) in a pot over medium heat for 3-5 minutes to make a sticky basting sauce.
Enclose espetadas in a braai grid and place over medium-hot coals (you should be able to hold your palm over it for 4-5 seconds).
Braai chicken for 10-12 minutes, turning every 3 minutes.
Baste espetadas liberally with sticky sauce and cook for another 15-18 minutes, basting every 2-3 minutes, until skin is crispy and meat is cooked through in the middle.
Serve espetadas with a drizzle of leftover sauce and a sprinkle of sesame seeds.

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