Korean Grilled BBQ Chicken
What You Will Need
Ingredients
- 3 lbs. chicken thighs (boneless, skinless)
- vegetable oil for brushing the grill
- 1 Tbsp. toasted sesame seeds, for garnish
- scallions, for garnish (optional)
- white rice (optional)
Marinade
- 6 cloves garlic, smashed
- 3 scallions, ends trimmed and cut into 2” pieces
- 1- 4” piece of ginger cut into 1/4 inch thin rounds
- 3/4 cup Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1/2 cup Korean malt syrup OR barley malt syrup
- 3 Tbsp. Lee Kum Kee Pure Sesame Oil
- 1 1/2 tsp. ground black pepper
Made with
Lee Kum Kee products
How to make it
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Lay chicken flat on a cutting board. Cover with plastic and pound to an even 1/2” thickness.
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Place garlic, scallions, ginger, Lee Kum Kee Panda Brand Cooking Soy Sauce, malt syrup, Lee Kum Kee Pure Sesame Oil, and black pepper in a large bowl or plastic bag. Add chicken and marinate covered in the refrigerator for 2 hours.
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Heat a gas or charcoal grill to high. Rub grates with vegetable oil to prevent sticking. Remove chicken from fridge and allow to sit at room temperature while the grill heats up.
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Remove chicken from marinade and place on the grates. Cook turning only once about 7-10 minutes total until nicely charred. Serve garnished with toasted sesame seeds, and scallions (optional).
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Serve with a side of white rice (optional).
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