Golden, crispy chicken glazed in sweet, sticky honey garlic.

MAKE THE SAUCE

In a small bowl, combine the honey, chicken stock, rice vinegar, and soy sauce. Stir well and set aside, this will become your rich honey garlic glaze.

PREPARE THE CHICKEN

Place the chicken thighs in a medium bowl with the cornflour, salt, and pepper. Toss until evenly coated to achieve that crispy honey garlic chicken texture.

COOK THE CHICKEN

Light your Kadai and place the Holi Grill in the centre. Once hot, set a Medium Skillet on the grill and add the vegetable oil. Cook the chicken thighs for 4–5 minutes on one side until golden and crisp, then flip and cook for another 2–3 minutes.

ADD GARLIC AND BUTTER

Reduce the heat slightly, then add the butter and minced garlic to the skillet. Fry for 1–2 minutes until fragrant and lightly golden.

GLAZE AND SIMMER

Pour the honey garlic sauce into the skillet and bring to a gentle boil. Move the skillet to a cooler part of the grill and simmer for 4–5 minutes until the glaze thickens and coats the chicken beautifully.

SERVE

Remove from the heat and top with sesame seeds, chives, spring onions, and chilli flakes. Serve hot straight from the skillet for a honey garlic chicken BBQ that’s sticky, crispy, and full of flavour.