Uncover the secret to irresistible Korean BBQ chicken with this simple technique that transforms your marinade into a luscious, food-safe baste. Each brush adds layers of sweet, garlicky, and perfectly caramelized flavor to your grilled chicken.
Korean BBQ Glaze Secret
Uncover the secret to irresistible Korean BBQ chicken with this simple technique that transforms your marinade into a luscious, food-safe baste. Each brush adds layers of sweet, garlicky, and perfectly caramelized flavor to your grilled chicken.
Ingredients
- 1 kg chicken thighs boneless
- 0.5 cup soy sauce
- 0.25 cup brown sugar packed
- 2 tablespoons sesame oil
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 0.5 teaspoon black pepper
- 1 tablespoon gochujang (Korean chili paste
- 2 tablespoons rice vinegar
Instructions
- In a large bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, black pepper, gochujang (if using), and rice vinegar to create the marinade.
- Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Preheat your grill to medium-high heat. Remove chicken from the marinade, reserving the remaining marinade in the bowl.
- Pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, until slightly thickened and reduced, creating a food-safe baste.
- Grill the chicken for 6-8 minutes per side, or until cooked through, brushing generously with the boiled baste during the last few minutes of cooking to build layers of sticky glaze.
- Remove chicken from the grill and let it rest for a few minutes before serving.
Notes
For best results, marinate chicken for at least 4 hours, or overnight. This glaze also works wonderfully with pork ribs or beef short ribs. Serve with steamed rice and kimchi for a complete Korean meal.
