Ingredients :
- 10 chicken thighs
- 2 mozzarella balls
- 1 bunch of spring onions
- 120 ml chicken stock
- 120 ml soy sauce
- 60 ml gochujang (red chili paste)
- Finely ground pepper, chili flakes or cayenne pepper
- 2 tablespoons sesame oil
- 8 cloves of garlic
- 2 Spanish peppers
- 1 tbsp fresh ginger
- Honey
- 2 tablespoons chipotle pepper sauce
- 240 ml 7-Up
- Make the marinade/sauce by placing the chicken stock, soy sauce, gochujang, sesame oil, chipotle pepper sauce and cayenne pepper in a bowl and stir well.
- Now, in a saucepan, sauté the finely chopped garlic and ginger with a little oil. Add the finely chopped chili pepper.
- Then put the marinade/sauce in the pan and add the 7up and let the sauce thicken a little.
- Once you have let the sauce cool down again, you can place the chicken thighs and the sauce in a zip-lock bag and let it rest for at least an hour and a half.
- Grill the chicken thighs over the charcoal until done and the core temperature reaches 67 degrees Celsius.
- Take a cast iron pan and cut the chicken fillet into small pieces.
- Add any remaining sauce you have to the chicken in the cast iron pan.
- Sprinkle the mozzarella between the chicken fillets and let it simmer for a while until the cheese has melted.
- Garnish with some spring onion. Serve your platter with some delicious arugula and guacamole on a (homemade) naan.