Korean Bulgogi BBQ Chicken Skewers

Method

Marinate

1. Blend the marinade

   Put the onion, ginger, garlic, soy sauce, toasted sesame oil, black pepper and pears into a blender and blend until smooth.

2. Prepare the chicken

   Remove the skin and any fat from the chicken thighs and cut the meat into strips.

3. Marinate the chicken

   Add the chicken to the marinade, mix well, cover and leave for a minimum of 30 minutes, or overnight in the fridge.
   30 min timer
   Why this mattersPear contains natural enzymes that tenderise the chicken, and its sugars are what caramelise on the grill. The longer the chicken sits in the marinade, the more flavour it takes on.

Skewer

1. Thread the skewers

   Lift the chicken out of the marinade and thread it onto steel skewers, adding onion slices between the pieces if you like. Leave a small gap between each piece so the heat can reach all sides. Keep the leftover marinade for the sauce.

Light Charlie

1. Set the rack and light Charlie

   Put the Cooking Rack into position on the bottom shelf before you light the fire. Light good-quality lumpwood charcoal with a natural firelighter, open the vents, close the door and bring Charlie up to 230°C (445°F).
   Why this mattersThe bottom shelf sits closest to the charcoal, so it gives the direct heat you need for a quick char. It is far easier and safer to position the rack before the fire is lit than to move it once the oven is hot.

Grill

1. Grill the first side

   Lay the skewers on the rack so the chicken grills directly on the steel rods, with the skewer ends sitting off the rack for easy turning. Leave the door open. Don't touch the skewers until they come away cleanly from the rods, which should take about 3 minutes.
   3 min timer
   Why this mattersIf the chicken sticks, it isn't ready to turn. Once the surface has caramelised it releases from the rods by itself, and forcing it earlier tears the meat and leaves the best bits behind.

2. Cook the sauce

   Meanwhile, pour the leftover marinade into a heat-safe pan and put it in Charlie alongside the chicken. Cook it until it bubbles and sizzles for a minute or two.
   2 min timer
   Why this mattersThe marinade has held raw chicken, so it must be cooked through before it is served. It thickens as it bubbles into a glossy sauce.

3. Turn and finish

   Once the skewers release, turn them over and cook for about 2 minutes on the second side, until the chicken is caramelised and cooked through with no pink in the middle.
   2 min timer

Serve

1. Serve

   Serve the skewers with rice, spoon over the sauce and scatter sesame seeds on top.