Best Korean Inspired Grilled Chicken Thighs Recipes

KOREAN BBQ GRILLED CHICKEN

Korean BBQ Grilled Chicken image

Korean Grilled Chicken. Marinated and grilled until crispy on the outside and juicy on the inside!

Provided by Kelley Simmons

Time 30m

Number Of Ingredients 10

Ingredients

4 chicken thighs (bone-in and skin on)
1/2 cup low sodium soy sauce
3 tablespoons water
1 tablespoon mirin
2 tablespoons light brown sugar
1 teaspoon sesame oil
1 teaspoon ginger (grated)
2 cloves garlic (minced)
1 teaspoon or more to taste sriracha
2 whole green onions (white and green parts)

Steps:

*Note: Prep time does not include marinating time*
Add all of the ingredients including the chicken to a large Ziploc bag or a shallow dish. Toss to coat the chicken.
Refrigerate for at least 2 hours or overnight.
When you are ready to eat preheat the grill to medium-high heat.
Cook for 5 minutes, flip and cook for an additional 5-10 minutes or until fully cooked.
Serve immediately with green onions and sesame seeds if desired.

Nutrition Facts : Calories 307 kcal, Carbohydrate 12 g, Protein 20 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 1212 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

KOREAN GRILLED CHICKEN

Korean Grilled Chicken image

Provided by Bobby Flay

Time 4h50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup soy sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 heaping tablespoon Korean chili paste (recommended: gochujang)
2 tablespoons grated fresh ginger
6 cloves garlic, chopped
1 green onion, thinly sliced
2 teaspoons toasted sesame oil
Freshly ground black pepper
1 1/2 teaspoons toasted sesame seeds
1 (3-pound) chicken, butterflied, cut into parts
4 (6-inch) flour tortillas, warmed

Steps:

Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
Light a grill, making sure to include a zone of indirect heat.
Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.