Description
Korean BBQ Chicken features juicy marinated chicken thighs grilled to perfection with a spicy-sweet gochujang glaze, served with a tangy marinated cucumber salad for a classic Korean-inspired meal.
Ingredients
Scale
- For the Chicken:
- 12 chicken thighs
- 1 tsp pepper
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp gochujang
- 2 tbsp honey
- 1 tbsp toasted sesame seeds
- 2 tbsp soy sauce
- For the Marinated Cucumber Salad:
- 2 cups sliced cucumbers
- 1/2 tsp salt
- 1 clove garlic, minced
- 1 tbsp gochujang
- 1 tbsp rice wine vinegar
- 1 tsp toasted sesame oil
- 1 tsp red pepper flakes
- 1 1/2 tbsp soy sauce
Instructions
- In a bowl, combine chicken thighs, pepper, minced garlic, grated ginger, gochujang, honey, toasted sesame seeds, and soy sauce. Mix well and coat the chicken thoroughly. Marinate for at least 30 minutes or up to overnight in the refrigerator.
- Heat a cast iron pan over high heat until very hot. Add the marinated chicken thighs and sear for about 6 minutes per side, or until cooked through and nicely charred.
- While the chicken cooks, mix all the cucumber salad ingredients (cucumbers, salt, garlic, gochujang, rice wine vinegar, sesame oil, red pepper flakes, and soy sauce) in a bowl. Let marinate until ready to serve.
- Serve the BBQ chicken thighs with steamed rice, a generous portion of marinated cucumber salad, and a sprinkle of toasted sesame seeds. Enjoy!
Notes
- For extra flavor, marinate the chicken overnight.
- Can be grilled outdoors or cooked in a grill pan for smokier taste.
- Adjust gochujang for desired spice level.
- Serve with additional banchan (Korean side dishes) for a traditional meal.
Nutrition
- Serving Size: 2 chicken thighs + salad
- Calories: 340
- Sugar: 10g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg