This would have to be one of the boys favourite meals, Ben being at the top of the list! He inhales these sticky nibbles, while I strategically sit as far away from him as possible, to avoid the man grunts and slurps!
It takes only a few minutes to throw the marinade together, which will keep in the fridge for several days. Don't coat the chicken until just prior to cooking, this will ensure a lovely thick and sticky coating.
For awhile I've been using the Matakana Superfoods soy sauce replacement, cocoNOTsoy, it is both soy and gluten free and in my opinion far tastier than soy sauce or tamari.
These crowd pleasers are wonderful served with rice and steamed vegetables, straight from a giant bowl at a friendly gathering, or as pictured with a bowl of soba noodles, plenty of colourful vegetables and a splash of sesame oil.
6 tbsp honey
4 tbsp cocoNOTsoy (soy + gluten free), tamari (gluten free) or soy sauce
1 tbsp wholegrain mustard
2 tbsp sesame seeds
2 clove garlic, crushed
1 tbsp fresh ginger, finely grated
1 tbsp sesame oil
1kg free range chicken nibbles
Handful of fresh coriander, roughly chopped
Drizzle of your favourite hot sauce, we love sriracha
Combine all ingredients, apart from sesame oil, in a small mixing bowl and mix well.
When ready to cook, preheat oven to 180° or fire up the BBQ.
Place chicken into a large oven tray, if the chicken is very wet, pat with a paper towel.
Pour over marinade and mix - drizzle with sesame oil.
Place into hot oven, mixing every 10 minutes for approx. 30 minutes, until chicken is tender.
Serve hot, with a damp wash cloth for sticky fingers and your choice of sides, garnishes and otherwise!
Serves approx. 4 as a main meal.
Enjoy. x Zoe