Chicken Thighs Korean BBQ Style
Prep Time 10 MinCook Time 40 Min
Not your typical meal from the grill, but these chicken skewers with an Asian flare will become a summertime classic
INGREDIENTS
Thighs:
3 Tbsp. Canola Oil
1 tsp. WFF Hawaiian Hula Seasoning Rub
2 Green Onions, sliced as garnish
2 Lemons, cut in half
Wooden Skewers, soaked in water
Glaze:
4 Tbsp. Soy Sauce
3 Tbsp. Honey
1 tsp. Gochujang Paste or Sambal Oelek
2 tsp. Fresh Ginger, grated
2 tsp. Garlic, chopped
3 Tbsp. Rice Vinegar
1 Tbsp. Corn Starch
LET'S GET COOKING!
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.