Korean Style BBQ Chicken Thighs π₯π₯π₯.
You can cook Korean Style BBQ Chicken Thighs π₯π₯π₯ using 17 ingredients and 6 steps. Here is how you achieve it.
Table of Contents :
Ingredients of Korean Style BBQ Chicken Thighs π₯π₯π₯
- Prepare 4 of large bamboo skewers soaked in water.
- You need 9 of Chicken thighs – bone out, skin off, then chopped into strips (around 2x4cm in size).
- It’s 4 tablespoons of buttermilk.
- Prepare 1 of little veg oil for brushing on.
- Prepare of Sauce Ingredients.
- You need 2 tablespoons of soy sauce.
- You need 1 tablespoon of sesame oil.
- Prepare 1 cm of piece ginger – grated.
- You need 1 of garlic clove – grated.
- Prepare Dash of rice vinegar (or white wine vinegar).
- You need 2 tablespoons of ketchup.
- It’s 1 tablespoon of sriracha sauce.
- You need 2 tablespoons of honey.
- You need 2 tablespoons of lime juice.
- You need of For Garnish.
- It’s 2 teaspoons of sesame seeds.
- You need 2 of finely sliced spring onions.
Korean Style BBQ Chicken Thighs π₯π₯π₯ step by step
- Method Add the chopped chicken thighs to the butter milk and coat thoroughly. Leave in the fridge preferably overnight or for at least 3 hours..
- Add the sauce ingredients together in a separate bowl and mix together – set the bowl aside. Take out approximately 5 tablespoons of this sauce and keep this in a separate small bowl for dipping the cooked chicken. You should now have 2 bowls of the sauce.
- Thread the buttermilk marinated chicken on to two skewers so it wonβt rotate when you flip it..
- Brush with a little oil, then cook the plain skewers 6-8 minutes per side on the bbq (we always use a @barbequick) or under the grill til almost cooked through..
- Now start to brush on the sauce coating each side & turning frequently, so as not to burn. (You will want a little char though) Keep applying the sauce as you turn.
- Once cooked through, remove from the skewers & add the garnish. Use the 5 tablespoons of sauce kept to one side for dipping.