Get your oven to 180C, or bbq to half indirect and half direct temperature of 180C.
Dry the chicken off, add a little oil and season with salt. Place on the middle rack in your pre-heated oven or bbq. If on the bbq add to the direct side, turning frequently to get a nice colour, and then move to the indirect half to finish cooking. This will take around 35-40 minutes to get to an internal temperature of 80C - don’t worry legs and thighs contain more fat so will stay nice and juicy!
In the meantime, as they’re cooking heat a saucepan and add all the ingredients for the sauce. Bring to a gentle simmer and allow to reduce to a nice glaze consistency.
Once your chicken is 80C internal remove from the heat and brush, or dip the chicken in the sauce. Add the black sesame seeds and mayo to serve.
Recipe courtesy of @smokin_dans
