Grilled Chicken Thighs with Korean-style BBQ Sauce
If you’ve been searching for boneless chicken thigh BBQ recipes that blend sweet, savory, and spicy elements, look no further than these Grilled Chicken Thighs with Korean-style BBQ Sauce. Mixing classic Korean flavors—like soy sauce, ginger, and chili oil—with the juicy richness of dark meat chicken gives you a delicious meal perfect for everything from a quick weeknight dinner to a casual weekend barbecue.
Equipment
- grill
- Meat Thermometer
- Baking Sheet
- cutting board
- Skillet
- tongs
- Chef's Knife
Ingredients
- 2 lbs. chicken thighs boneless & skinless
- Fire & Smoke BBQ Company Shiitake rub
- 2 T garlic paste
- 2 T ginger paste
- ¼ C soy sauce
- ⅓ C brown sugar
- 1 T chili oil
- 2 teaspoon vinegar
- Water as needed
- Sesame seeds & chives to garnish
Instructions
For the Korean-Style BBQ Sauce:
- Combine the garlic paste and the next 5 ingredients in a skillet over high heat until well combined. Add the rub to taste and add water as needed to adjust sauce thickness. Allow the sauce to simmer until reduced, then set aside.
For the Chicken Thighs:
- Set the grill up for two zone cooking with the direct heat side on medium high setting. Meanwhile, take out the chicken thighs and trim of any excess fat. Season liberally with mushroom rub.
- Once the grill is preheated, place the chicken thighs on the grates and cook until a nice char develops, flipping as needed. Remove the chicken from the grill once this occurs, when the internal temperature registers 165 degrees. Mop the chicken with the prepared sauce (you can do this on the grill, but I prefer to minimize the mess). Move the chicken to the side over indirect heat and continue cooking until the sauce has set.
To Finish:
- Plate the chicken thighs and garnish with chives and sesame seeds. Serve and enjoy!