Korean · Dinner
Grilled Chicken Thigh Barbecue
Bone-in chicken thighs marinated in soy sauce, gochujang, garlic, ginger, and sesame oil, then grilled over high heat until charred and caramelized. Served with steamed rice and scallions, this Korean-style barbecue balances sweet, salty, and mildly spicy notes with a smoky finish.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
545Calories
51.8gProtein
19.6gFat
38.1gCarbs
14.9gSugar
1.7gFiber
1289mgSodium
260mgChol
5.2gSat Fat
641mgPotassium
58mgCalcium
3mgIron
1mcgVitamin B12
4.2mgVitamin C
protein-rich
sweet-heat
hidden-gems
Instructions
1
Prep
Pat the chicken thigh dry and score the skin lightly. Mince the garlic and grate the ginger, then slice the scallion.
2
Marinate
Whisk together soy sauce, gochujang, garlic, ginger, sesame oil, honey, and rice vinegar. Coat the chicken and refrigerate for 2 hours.
3
Grill
Place the chicken skin-side down on a medium-high heat grill for 8 to 10 minutes until the skin is charred and releases easily.
4
Grill
Flip and cook 8 to 10 minutes on medium heat until the internal temperature reaches 165°F and juices run clear.
5
Rest
Transfer to a plate and let rest for 5 minutes so juices redistribute.
6
Plate
Spoon rice onto a plate, top with chicken thigh, and scatter scallion and sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in chicken-thigh
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp honey
- 2 tsp2 tsp rice vinegar
- 1 cup190g white-rice-cooked
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp black pepper
