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Glazed chicken drumettes and chicken thighs

Chicken drumettes and thighs from the barbecue with a glaze including honey.

Chicken drumettes from the barbecue with a glaze of, among other things, honey, sushi vinegar, miso, and beurre noisette, served with a thyme and honey crumble. And chicken thighs from the barbecue with a glaze of, among other things, honey, served with crispy sesame seeds and spring onion.

Ingredients

60gbeurre noisette
60gwhite soy
70gThyme honey
10gSesame oil
30gRed miso paste
Chicken drumettes
thyme-honey crumble

Chicken thighs
Champions' choice
Spring onion
Sesame seeds

Preparation

  1. Make a beurre noisette.
  2. Mix all the ingredients for the glaze together and heat briefly before glazing so it shines nicely.
  3. Cook the chicken drumettes on the barbecue at about 220°C to a minimum core of 80°C along the bone.
  4. Glaze the drumettes with the beurre noisette glaze and top with fresh thyme and a crumble of thyme and honey.

  1. Grill the chicken thighs on a barbecue at about 220°C.
  2. Cook the chicken thighs to a core temperature of about 80°C.
  3. Glaze the chicken thighs with the Champions' Choice sauce and let them cook a little longer on the barbecue. (Not too long, or the glaze will burn.)
  4. Finish the chicken thighs with freshly sliced spring onion and sesame seeds.