Description
This Grilled Korean BBQ Chicken recipe offers tender, flavorful chunks of marinated chicken thighs grilled to perfection and finished with a luscious homemade glaze. The marinade combines savory coconut aminos, honey, sesame oil, and a spicy kick from Sriracha, balanced by fragrant ginger, garlic, and Chinese 5-spice powder. Served over hot steamed rice and garnished with fresh green onions and sesame seeds, this dish is a delicious and satisfying meal perfect for a summer barbecue or a quick weeknight dinner.
Ingredients
Marinade and Chicken
- ½ cup coconut aminos (may substitute soy sauce or tamari)
- 2 tablespoons pure honey
- 2 tablespoons sesame oil
- 1 tablespoon Sriracha
- 1 tablespoon rice 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
Instructions
- Prepare the Marinade: In a medium wide bowl, combine coconut aminos, honey, sesame oil, Sriracha, rice vinegar, minced garlic, grated ginger, and Chinese 5-spice powder. Stir thoroughly to dissolve the honey and blend all flavors evenly.
- Prep the Chicken: Trim any excess fat from the chicken thighs and cut them into 1½ to 2-inch square chunks, ensuring pieces are uniform for even cooking.
- Marinate the Chicken: Add the chicken chunks into the marinade bowl, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor penetration.
- Preheat the Grill: Preheat an outdoor grill or a grill pan over the stovetop to medium-high heat, approximately 350°F to 450°F, ensuring it is hot enough for proper grilling.
- Skewer the Chicken: Thread the marinated chicken pieces onto 5-6 metal skewers, allowing excess marinade to drip back into the bowl for later use.
- Grill the Chicken: Place the skewers over direct heat and grill for 6-8 minutes per side until nicely charred and nearly cooked through.
- Prepare the Glaze Base: Pour the leftover marinade (about ¾ cup) into a small saucepan and bring to a rolling boil over high heat on the stovetop.
- Make the Slurry: In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to form a smooth slurry.
- Thicken the Glaze: After boiling the marinade for 1 minute, turn off the heat and let simmer briefly. Slowly whisk the slurry into the marinade, then return to medium-high heat. Whisk constantly until the mixture thickens into a glossy glaze, about 30 seconds. Remove from heat once thickened.
- Glaze the Chicken: Using a silicone brush, generously brush the thickened glaze over the grilled chicken skewers. Flip and repeat on the other side with remaining glaze.
- Finish Grilling: Continue grilling the chicken skewers on the second side until the internal temperature reaches 165°F, ensuring the chicken is safely cooked and juicy.
- Serve: Remove the chicken from the skewers with tongs and serve over hot cooked rice. Garnish with sliced green onions and a sprinkle of sesame seeds for added texture and flavor.
Notes
- The marinade can be made up to 8 hours ahead for more intense flavor.
- Chicken breasts can be used instead of thighs but may require shorter grilling time.
- If you don’t have a grill, use a grill pan or broiler to cook the chicken.
- Keep an eye on the glaze while thickening; it can thicken very quickly and burn.
- Metal skewers conduct heat better than wooden skewers, reducing cooking time and ensuring even cooking.
- Serve with steamed vegetables or kimchi for a complete Korean-inspired meal.
