Korean Barbecue Grilled Chicken

Ingredients

• 2 lb chicken thighs (boneless and skinless preferred for grilling)
• 0.5 onion (grated or finely minced)
• 4 clove garlic (minced)
• 1 tbsp ginger (grated fresh)
• 2 tbsp gochujang (Korean red chili paste)
• 0.25 cup soy sauce
• 1 tbsp dark soy sauce (for color and depth; do not skip)
• 2 tbsp brown sugar (can use any sweetener)
• 1 tbsp sesame oil

Steps

1. 1

   In a large bowl or resealable bag, combine the grated onion, minced garlic, grated ginger, gochujang, soy sauce, dark soy sauce, brown sugar, and sesame oil. Whisk or mix thoroughly until the sugar is dissolved and the marinade is smooth.

2. 2

   Add the chicken to the marinade, ensuring every piece is well-coated. Cover and refrigerate for at least 30 minutes, though longer (up to 4 hours) will result in better flavor.

3. 3

   Preheat your grill (such as a Blackstone griddle or outdoor grill) to medium-high heat.

4. 4

   Place the marinated chicken on the hot grill. Cook for about 5-7 minutes per side, or until the chicken is charred in spots and the internal temperature reaches 165°F (74°C).

5. 5

   Remove the chicken from the grill and let it rest for a few minutes before slicing. Serve with rice or as part of a meal prep bowl.

Notes

Dark soy sauce is essential for the deep mahogany color characteristic of KBBQ. For meal prep, this chicken keeps well in the refrigerator for up to 4 days.

Nutrition per serving

• main
• chicken
• grilled
• korean
• kbbq
• meal prep
• high protein
• spicy