Korean BBQ Style Grilled Chicken Thighs
Get ready to elevate your grilling game with our Korean BBQ Grilled Chicken Thighs. This recipe features our Revolution Barbecue Korean BBQ Rub, a perfect blend of heat, sweetness, and umami. By marinating the chicken thighs in this rub, they absorb all those rich, complex flavors. We finish them off with a soy-ginger glaze that enhances the taste even more. Whether you’re prepping for a casual cookout or a special dinner, these chicken thighs are sure to impress. Fire up your grill and savor the mouthwatering goodness of Korean BBQ!
Korean BBQ Style Grilled Chicken Thighs
Glenn Connaughton
4
15 minutes
15 minutes
Chicken
Hey BBQ lovers! Today, I'm thrilled to share a recipe that brings together the bold, savory flavors of Korean BBQ with the simplicity of grilled chicken thighs. This dish is a game-changer for your grilling repertoire, perfect for weeknight dinners or weekend cookouts.
I’ve always been fascinated by the rich, vibrant flavors of Korean cuisine, and creating this recipe was a way to merge those with the smoky, charred goodness we love in barbecue. The star here is our Revolution Barbecue Korean BBQ Rub, a blend that packs just the right amount of heat, sweetness, and umami.
By marinating the chicken in this rub, we let it soak up all those delicious spices. Then, we elevate it with a soy-ginger glaze that adds a mouthwatering finish. Trust me, your taste buds are in for a treat!
Whether you’re a seasoned pitmaster or just starting out, this recipe is easy to follow and promises incredible results. Fire up your grill and let’s get cooking – your friends and family will thank you!
Ingredients
2 lbs boneless skinless chicken thighs
3 tablespoons Revolution Barbecue Korean BBQ Rub
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons honey
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds (for garnish)
Directions
blank
Coat the chicken thighs evenly with the Korean BBQ Rub.
Place the chicken in a resealable plastic bag or a shallow dish. Cover and refrigerate for at least 1 hour or up to overnight.
blank
In a medium bowl, mix together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger.
Divide the mixture into two equal portions. One will be used for glazing the chicken while grilling, and the other will be reserved as a dipping sauce.
blank
Preheat the grill to medium-high heat (375-400°F).
blank
Remove the chicken thighs from the plastic bag and grill the chicken thighs for 5-7 minutes on each side, or until the internal temperature reaches 165°F.
During the last few minutes of grilling, brush the chicken thighs with the glaze mixture.
blank
Allow the chicken to rest for a few minutes after grilling.
Garnish with chopped green onions and sesame seeds.
Serve the grilled chicken thighs with the reserved dipping sauce on the side.
