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.