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Make a marinade by adding the garlic, ginger, chilli paste, brown sugar, sesame oil, honey, soy sauce, and wine vinegar to a saucepan, and bringing it to a boil. Once boiling, reduce the heat to a simmer.
Meanwhile, whisk together the corn flour and water until well combined, then whisk into the marinade mixture. Bring to the boil once more, then remove from the heat to completely cool.
Taking 2 long skewers, skewer the chicken thighs, making sure that each thigh has both skewers going through it. Brush the cooled marinade over the chicken thighs and refrigerate for 20-30 minutes.
Pre-heat your favourite George Foreman Grill, place the chicken thigh skewer on the grill and cook for 8-12 minutes or until cooked through and the juices run clear.
Sprinkle with the toasted sesame seeds and spring onions and serve straight away!
We recommend pairing with a crispy fried egg and veggie fried rice for the perfect mid-week treat!