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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


Serving Size
  • Organic Boneless Skinless Chicken Thighs, thawed

    1 bag
    Qty 1.25 Lbs.
  • Canola Oil

    Qty 3 Tbsp.
  • Hawaiian Hula Seasoning Rub

    1 bottle
    Qty 1 tsp.
  • Green Onions, sliced as garnish

    Qty 2
  • Lemons, cut in half

    Qty 2
  • Wooden Skewers, soaked in water

  • For the Glaze:

  • 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.


  1. 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.
  2. Preheat grill to medium high heat.
  3. Prepare glaze: In a small saucepan, whisk together all glaze ingredients. Cook over medium heat for 2-3 minutes.
  4. 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.
  5. 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.

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