Korean Style BBQ Chicken Thighs πŸ”₯πŸ”₯πŸ”₯

Recipe of Favorite Korean Style BBQ Chicken Thighs πŸ”₯πŸ”₯πŸ”₯

Korean Style BBQ Chicken Thighs πŸ”₯πŸ”₯πŸ”₯

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The number of servings that can be served to make Korean Style BBQ Chicken Thighs πŸ”₯πŸ”₯πŸ”₯ is 2-3 servings. So ensure this portion is sufficient to serve for your self and your beloved family.

Oh sure, simply to add, the time wanted to cook dinner Korean Style BBQ Chicken Thighs πŸ”₯πŸ”₯πŸ”₯ is estimated to be around 15 minutes (plus marinating).

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Elements and spices that have to be Take to make Korean Style BBQ Chicken Thighs πŸ”₯πŸ”₯πŸ”₯:

  1. 4 large bamboo skewers soaked in water
  2. 9 Chicken thighs – bone out, skin off, then chopped into strips (around 2x4cm in size)
  3. 4 tablespoons buttermilk
  4. 1 little veg oil for brushing on
  5. Sauce Ingredients
  6. 2 tablespoons soy sauce
  7. 1 tablespoon sesame oil
  8. 1 cm piece ginger – grated
  9. 1 garlic clove – grated
  10. Dash rice vinegar (or white wine vinegar)
  11. 2 tablespoons ketchup
  12. 1 tablespoon sriracha sauce
  13. 2 tablespoons honey
  14. 2 tablespoons lime juice
  15. For Garnish
  16. 2 teaspoons sesame seeds
  17. 2 finely sliced spring onions

Instructions to make to make Korean Style BBQ Chicken Thighs πŸ”₯πŸ”₯πŸ”₯

  1. 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.
  2. 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
  3. Thread the buttermilk marinated chicken on to two skewers so it won’t rotate when you flip it.
  4. 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.
  5. 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
  6. Once cooked through, remove from the skewers & add the garnish. Use the 5 tablespoons of sauce kept to one side for dipping

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