Korean BBQ Chicken Recipe

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 35 minutes

食材

2 pounds boneless chicken thighs, boneless and skinless

3 tablespoons gochujang paste (Korean chili paste)

3 tablespoons pure maple syrup (substitute honey or brown sugar)

1/4 cup braggs or low sodium soy sauce

2 tablespoons mirin or rice wine

2 tablespoon rice vinegar, unseasoned

2 tablespoons sesame oil

2 large cloves garlic, minced

1 tablespoon fresh ginger minced

For extra spice- add 1 teaspoon gochugaru flakes

步驟

Sprinkle lightly with salt on both sides of the chicken thighs (optional- omit for lower sodium). Blend the marinade with a blender for a smoother sauce. Set 1/4 cup of the marinade aside to brush on the chicken while grilling.

Marinate chicken for at least 2 hours and up to 8 hours. (More flavor will infuse the longer you marinate.)

Preheat the grill to high and brush grill grates with oil if needed. Using tongs, let marinate drip off each piece, before placing on the grill. If grill flares, lightly spray the flame out (don’t spray the chicken). Grill each side until deep grill marks appear- 5-7 minutes, lower heat, then continue cooking low and slow until cooked through to 170-180F.

營養

• 每份大小: 5.3 ounce portion
• 卡路里: 143
• 總脂肪: 6.7 g
• 飽和脂肪: 1.2 g
• 反式脂肪: 0 g
• 膽固醇: 46.7 mg
• 鈉: 332.8 mg
• 總碳水化合物: 10 g
• 膳食纖維: 0.4 g
• 總糖: 7.6 g
• 蛋白質: 11 g