Korean BBQ Chicken Recipe

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 35 minutes

材料

2 pounds boneless chicken thighs, boneless and skinless

3 tablespoons gochujang paste (Korean chili paste)

3 tablespoons pure maple syrup (substitute honey or brown sugar)

1/4 cup braggs or low sodium soy sauce

2 tablespoons mirin or rice wine

2 tablespoon rice vinegar, unseasoned

2 tablespoons sesame oil

2 large cloves garlic, minced

1 tablespoon fresh ginger minced

For extra spice- add 1 teaspoon gochugaru flakes

手順

Sprinkle lightly with salt on both sides of the chicken thighs (optional- omit for lower sodium). Blend the marinade with a blender for a smoother sauce. Set 1/4 cup of the marinade aside to brush on the chicken while grilling.

Marinate chicken for at least 2 hours and up to 8 hours. (More flavor will infuse the longer you marinate.)

Preheat the grill to high and brush grill grates with oil if needed. Using tongs, let marinate drip off each piece, before placing on the grill. If grill flares, lightly spray the flame out (don’t spray the chicken). Grill each side until deep grill marks appear- 5-7 minutes, lower heat, then continue cooking low and slow until cooked through to 170-180F.

栄養

• サービングサイズ: 5.3 ounce portion
• カロリー: 143
• 脂肪総量: 6.7 g
• 飽和脂肪: 1.2 g
• トランス脂肪: 0 g
• コレステロール: 46.7 mg
• ナトリウム: 332.8 mg
• 炭水化物総量: 10 g
• 食物繊維: 0.4 g
• 糖質総量: 7.6 g
• タンパク質: 11 g