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Korean bbq chicken
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Korean barbecue chicken

Prep Time8 minutes
Cook Time47 minutes
Total Time55 minutes
Servings: 6
Calories: 226kcal
Author: Lovoni
US Customary - Metric

FOR THE CHICKEN

  • 3 tablespoons gochugang*
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin* or sweet cooking wine
  • 2 teaspoons sesame oil
  • 2 fat garlic cloves, minced
  • 1 teaspoon finely grated ginger
  • 6 skinless, boneless chicken thighs

CUCUMBER SALAD

  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon avocado oil or other neutral oil
  • 2 teaspoons sesame oil
  • 2 teaspoons sugar or honey
  • 5 to 6 small cucumbers Persian cucumbers

TO SERVE

  • Steamed jasmine rice, toasted sesame seeds & thinly sliced green onion, optional

To make the chicken:

  • Combine all the ingredients except the chicken, in a medium bowl & whisk to thoroughly combine. Add the chicken & stir to coat. If time permits, marinate the chicken for 2 hours or even overnight. Otherwise if you can spare 30 minutes, that will work too.
  • Preheat the oven to 400°F (200°C). Line a baking sheet with foil (& then parchment paper which makes for easier clean-up but careful not to burn it). Arrange the chicken in a single layer, scraping the marinade from the bowl & slathering it over the chicken. Cook for 25 minutes. Turn the chicken, basting each piece in the pan juices. Cook a further 10 to 15 minutes until the chicken is cooked & starting to caramelize. Turn the oven to broil (grill) & broil, 6 inches (15cm) from the heat for 4 to 5 minutes until the chicken is glazed & has some charring over it. Cover for 5 minutes before slicing.

To make the salad:

  • While the chicken is cooking, combine vinegar, soy, both oils & sugar in a medium bowl. Using a vegetable peeler, peel the cucumbers into ribbons & mix with the dressing. Refrigerate until ready to eat.

To serve:

  • Serve the chicken with steamed rice, the cucumber salad & a sprinkle sesame & sesame seeds & green onions. Serves 4 to 6.

Nutrition

Calories: 226kcal | Carbohydrates: 12g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 461mg | Potassium: 394mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg