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Recipe:Chicken ThighsKorean BBQ Style
Not your typical meal from the grill, but these chicken skewers with an Asian flare will become a summertime classic.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Ingredients
-
Organic Boneless Skinless Chicken Thighs, thawed
1 bagQty 1.25 Lbs.$5.60 -
Canola Oil
Qty 3 Tbsp. -
Hawaiian Hula Seasoning Rub
1 bottleQty 1 tsp.$4.98 -
Green Onions, sliced as garnish
Qty 2 -
Lemons, cut in half
Qty 2 -
Wooden Skewers, soaked in water
Qty -
For the Glaze:
Qty -
Soy Sauce
Qty 4 Tbsp. -
Honey
Qty 3 Tbsp. -
Gochujang Paste or Sambal Oelek
Qty 1 tsp. -
Fresh Ginger, grated
Qty 2 tsp. -
Garlic, chopped
Qty 2 tsp. -
Rice Vinegar
Qty 3 Tbsp. -
Corn Starch
Qty 1 Tbsp.
Cooking
Instructions
- Rinse and pat dry the chicken. Place in a glass bowl. Add oil and Hawaiian Hula Seasoning. Marinate for 15-20 minutes. Skewer chicken using two wooden sticks around 1 ½” apart.
- Preheat grill to medium high heat.
- Prepare glaze: In a small saucepan, whisk together all glaze ingredients. Cook over medium heat for 2-3 minutes.
- Place the chicken on the grill and grill for 20 minutes, turning every 5 minutes. Char lemon halves and squeeze some lemon juice on thighs. Baste the sauce on both sides in the last 5 minutes of cooking. Internal temperature should read 160°F.
- Serve on a platter, baste with additional sauce. Garnish with sliced green onions and charred lemon halves. *USDA recommends cooking poultry to a minimum internal temperature of 165°F.