Honey, sesame and ginger chicken espetadas

An espetada is basically a Portuguese sosatie with bigger chunks of meat. The larger pieces of skin-on meat makes for the juiciest chicken ever!

Less than 1 hour

Serves 4


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  • 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



  1. 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.
  2. Simmer remaining ingredients (except seeds) in a pot over medium heat for 3-5 minutes to make a sticky basting sauce.
  3. 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).
  4. Braai chicken for 10-12 minutes, turning every 3 minutes.
  5. 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.
  6. Serve espetadas with a drizzle of leftover sauce and a sprinkle of sesame seeds.


Browse more chicken recipes here.


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