Korean BBQ Chicken Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 5.3 ounce portion
• Calories: 143
• Total Fat: 6.7 g
• Saturated Fat: 1.2 g
• Trans Fat: 0 g
• Cholesterol: 46.7 mg
• Sodium: 332.8 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 0.4 g
• Total Sugars: 7.6 g
• Protein: 11 g