What can I say? This is one of my go-to recipes. Not only is it effortless, but it tastes just like Korean BBQ.
Korean Style BBQ Chicken
- 8 skinless, boneless chicken thighs
- 1-3 tbsp siracha hot sauce
Coach's Tip: If you don't like it spicy use 1 tbsp. Use 2-3 tbsp if you want some heat. Anything above that really drowns out other flavors
- 2 tbsp grapeseed oil, plus more for cooking
- 1/2 C apple juice
- 1 tbsp honey
- 1 tbsp shiro (white) miso
- 1 tsp minced ginger
- 2 garlic cloves, roughly chopped
- 1 tsp kosher salt, plus more to taste
- 1 medium yellow onion, thinly sliced
- 1/2 C chopped scallions
NOTE: Miso is available at Whole Foods, specialty food stores, and Asian markets.
1.) Place the chicken in a large resealable plastic bag. In a medium bowl, mix together the siracha, oil, apple juice, honey, miso, ginger, garlic, and salt. Add 1 cup of water and mix thoroughly; mix in the onion and scallions. Pour half the marinade mixture into the plastic bag with the chicken, seal, and refrigerate for at least 2 hours or up to one day. Refrigerate the remaining marinade in a small container or covered saucepan.
2.) After 2 hours (or whenever you’re ready to eat) remove the chicken from the fridge. Place the saucepan with the reserved marinade on medium heat and simmer until the mixture is thickened and sauce-like, about 20 minutes.
3.) Brush a grill or grill pan with grapeseed oil and set the heat to medium high. When the grill is ready, cook the thighs until the undersides have charred grill marks and release easily from the grill, about 5 minutes.
4.) Flip the thighs and cook until a meat thermometer inserted in the middle reads 165°F, about 5 minutes more. Let them rest for 2 to 3 minutes, and serve.