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Korean BBQ Chicken

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
385 min
SERVINGS
4 servings
Dinner Korean
Korean BBQ Chicken
Ingredients
  • 2 pounds bone-in chicken thighs
  • 1/2 cup soy sauce
  • 1/2 apple - peeled, cored, and chopped
  • 1 tablespoon brown sugar
  • 3 cloves garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon gochugaru (Korean chile powder)
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon sesame seeds
Instructions
1
Remove the outer layer of skin from chicken thighs and eliminate any unnecessary fat. Divide each piece into a single, flat 'teak', taking care to work around the bone. Set aside any smaller fragments for further cooking. Rinse the chicken under cold running water, discarding any impurities. Place them in a large bowl.
2
Combine soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger in a food processor and blend until the marinade is well combined. Pour this mixture into the bowl with the chicken, stirring to ensure they are evenly coated. If desired, use a skewer to pierce the chicken and facilitate better absorption of flavors. Cover the bowl with plastic wrap and refrigerate for 6 to 12 hours.
3
Heat a skillet over medium heat. Remove the chicken from its marinade and add it to the skillet. Cook and stir constantly until no longer pink in the center, taking approximately 15 to 20 minutes. Use an instant-read thermometer inserted into the center of the chicken to verify that it has reached a minimum internal temperature of 165 degrees F (74 degrees C).
4
Transfer the chicken thighs to a serving plate and garnish with sesame seeds.