Description
Succulent and bursting with flavor this Korean BBQ Chicken recipe is slathered with an easy homemade Korean BBQ sauce and grilled to perfection. Allow 2 hours of marination time.
Ingredients
- 2 pounds boneless chicken thighs, boneless and skinless
- 3 tablespoons gochujang paste (Korean chili paste)
- 3 tablespoons pure maple syrup (substitute honey or brown sugar)
- 1/4 cup braggs or low sodium soy sauce
- 2 tablespoons mirin or rice wine
- 2 tablespoon rice vinegar, unseasoned
- 2 tablespoons sesame oil
- 2 large cloves garlic, minced
- 1 tablespoon fresh ginger minced
- For extra spice- add 1 teaspoon gochugaru flakes
Instructions
- Sprinkle lightly with salt on both sides of the chicken thighs (optional- omit for lower sodium). Blend the marinade with a blender for a smoother sauce. Set 1/4 cup of the marinade aside to brush on the chicken while grilling.
- Marinate chicken for at least 2 hours and up to 8 hours. (More flavor will infuse the longer you marinate.)
- Preheat the grill to high and brush grill grates with oil if needed. Using tongs, let marinate drip off each piece, before placing on the grill. If grill flares, lightly spray the flame out (don’t spray the chicken). Grill each side until deep grill marks appear- 5-7 minutes, lower heat, then continue cooking low and slow until cooked through to 170-180F.
Slather on the reserved sauce and garnish with chopped green onions and sesame seeds if desired.
Notes
Stove top: Heat a large pan or grill pan to medium high. Cook chicken 3-5 minutes on each side until nicely browned. Turn the heat down and continue cooking until chicken is cooked to temperature.
Oven Method: Preheat oven to 425F. Place the chicken on a parchment-lined sheet pan and bake until cooked through 170F for safely cooked chicken thighs but they get more tender and succulent cooked to 175F – 185F.
For chicken breasts: Pound the breasts to even thicknesses. Marinate and grill per instructions. Cook to 165F.
Store leftovers in a sealed airtight container for 4 days. Freeze in the marinade for up to 2 months -thaw fully before grilling.
Nutrition
- Serving Size: 5.3 ounce portion
- Calories: 143
- Sugar: 7.6 g
- Sodium: 332.8 mg
- Fat: 6.7 g
- Saturated Fat: 1.2 g
- Carbohydrates: 10 g
- Fiber: 0.4 g
- Protein: 11 g
- Cholesterol: 46.7 mg