Serves: 2

Time to prep: 35 minutes

Ingredients: 

4 chicken thighs, boneless (ask the team to bone them out or order these boneless, skinless thighs)

1 x cucumber, large 

2 tbs tahini

2 tbs maple syrup

1 tbs soy

1 tbs coriander roughly chopped

1 tsp black and white toasted sesame seeds

2 tbs chilli oil ( lao gan ma brand)   

Method:

Preheat your bbq to medium-high heat.

Ensure the grates are clean and lightly oiled to prevent sticking.

Season the chicken thighs with a pinch of salt and pepper. Place them on the hot grill an

Cook for 5-6 minutes per side, or until the internal temperature reaches 75°c.

Remove from the grill and let them rest for 5 minutes, then chop into bite-sized pieces.

While the chicken is grilling, cut the cucumber into 5-inch segments, halve them lengthwise, and gently smash with the back of a metal spoon to create textured pieces - set aside.

In a bowl, whisk together tahini, maple syrup, and soy sauce. Adjust the consistency with a splash of water if needed.

Mix the smashed cucumber with the chopped grilled chicken stir through salt and chilli oil. Place into a serving bowl, drizzle the spicy tahini sauce over the chicken and cucumber. Sprinkle with roughly chopped coriander and toasted black and white sesame seeds.