Description
This Grilled Korean BBQ Chicken recipe features tender, flavorful chicken thighs marinated in a savory and slightly spicy sauce made with coconut aminos, honey, sesame oil, and Korean spices. Grilled to perfection and finished with a thick glaze, it’s perfect served over hot rice with green onions and sesame seeds for a delicious, authentic Korean-inspired meal.
Ingredients
Scale
Marinade and Chicken
- ½ cup coconut aminos (may substitute soy sauce or tamari)
- 2 tablespoons pure honey
- 2 tablespoons sesame oil
- 1 tablespoon Sriracha (may substitute gochujang or another hot sauce)
- 1 tablespoon rice wine vinegar
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon grated fresh ginger (may substitute 1 teaspoon ground ginger)
- 1 teaspoon Chinese 5-spice powder
- 2 lbs boneless skinless chicken thighs (may use chicken breasts)
Glaze
- 2 tablespoons cold water
- 1 tablespoon cornstarch or arrowroot powder
To Serve
- 3 cups hot cooked rice
- 3–4 green onions, sliced
- Sesame seeds, for garnish
Instructions
- Prepare the Marinade: In a medium wide bowl, combine the coconut aminos, honey, sesame oil, Sriracha, rice wine vinegar, minced garlic, grated ginger, and Chinese 5-spice powder. Mix well to dissolve the honey completely.
- Prepare the Chicken: Trim any excess fat from the chicken thighs and cut them into 1 ½ to 2-inch square chunks for even grilling and better marinade absorption.
- Marinate the Chicken: Add the chicken pieces to the marinade, cover the bowl, and refrigerate for at least 30 minutes or up to 8 hours to allow the flavors to penetrate the meat.
- Preheat the Grill: Heat an outdoor grill or a grill pan over medium-high heat, reaching 350°F to 450°F for optimal cooking temperature.
- Skewer the Chicken: Thread the marinated chicken pieces onto 5 to 6 metal skewers, letting any excess marinade drip back into the bowl; do not discard the leftover marinade.
- Grill the Chicken: Place the skewers on the grill over direct heat and cook for 6 to 8 minutes per side, turning occasionally for even grilling and grill marks.
- Prepare the Glaze: While grilling, pour the leftover marinade into a small saucepan. Bring it to a rolling boil over high heat on the stovetop.
- Make the Slurry: In a small bowl, whisk together the cornstarch (or arrowroot powder) with cold water to create a milky slurry.
- Thicken the Glaze: After the marinade has boiled for 1 minute, turn off the heat. Once the simmer stops, slowly pour in the slurry while whisking continually to avoid lumps.
- Simmer the Glaze: Return the saucepan to medium-high heat and simmer for about 30 seconds, whisking constantly until the mixture thickens into a glossy glaze. Remove from heat immediately to prevent burning.
- Glaze the Chicken: Use a silicone brush to coat the grilled chicken skewers with the thickened glaze on all sides, using it all up.
- Finish Grilling: Continue grilling the glazed chicken skewers on the second side until the internal temperature reaches 165°F, ensuring they are fully cooked.
- Remove and Serve: Take the skewers off the grill and carefully slide the chicken pieces off using tongs.
- Plate the Dish: Serve the grilled Korean BBQ chicken over hot cooked rice, garnished with sliced green onions and sesame seeds for extra flavor and presentation.
- Share Your Feedback: Leave a review and rating to help others enjoy this tasty recipe and support the creators.
Notes
- For a gluten-free version, ensure to use tamari or a certified gluten-free soy sauce in place of coconut aminos if necessary.
- If you prefer less spice, reduce the amount of Sriracha or substitute with a milder hot sauce.
- Chicken breasts can be used instead of thighs, though thighs remain juicier and more flavorful when grilled.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Leftover marinade must be cooked thoroughly before using as a glaze to avoid food safety risks.
- This recipe works well on an indoor grill pan or outdoor grill depending on availability.
- Gochujang can be used to replace Sriracha for a more authentic Korean flavor with a thicker texture.
