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Korean BBQ Chicken

Sweet, savory, slightly spicy chicken thighs with crispy caramelized edges cooked on a Blackstone griddle.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6 people
Course: Dinner
Cuisine: asian
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 3 lb boneless, skinless chicken thighs
  • 2 tbsp vegetable oil for the griddle
  • sesame seeds for garnish
  • green onions sliced, for garnish
For the Marinade
  • 0.5 cup soy sauce
  • 0.25 cup brown sugar packed
  • 3 tbsp honey
  • 3 tbsp sesame oil
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp gochugaru Korean red pepper flakes
  • 1 tbsp rice vinegar
  • 0.25 tsp black pepper
  • 2 tbsp water

Method
 

  1. In a medium bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, garlic, ginger, gochugaru, rice vinegar, black pepper, and water until brown sugar is completely dissolved.
  2. Trim any excess fat from chicken thighs and cut into roughly 2-inch pieces.
  3. Put chicken pieces in a large zip-top bag or bowl with lid, pour marinade over them, and make sure everything is coated. Seal and refrigerate for minimum 2 hours or overnight.
  4. About 30 minutes before cooking, remove chicken from refrigerator to bring closer to room temperature.
  5. Fire up Blackstone and set all burners to medium-high, aiming for a surface temperature around 400-425°F.
  6. Once at temperature, add 2 tablespoons vegetable oil to cooking zone and spread with spatula.
  7. Pull chicken pieces from marinade, leaving some marinade clinging to the chicken. Reserve leftover marinade.
  8. Lay chicken pieces on griddle with space between each piece. Cook without moving for 4-5 minutes until dark, caramelized crust develops.
  9. Flip each piece and cook for another 4-5 minutes on the second side until nicely browned.
  10. Pour some reserved marinade over chicken pieces. Use spatula to move chicken around, coating pieces in the glaze as it thickens.
  11. Cook for another 2-3 minutes, stirring and flipping occasionally, until chicken is cooked through (internal temp 165°F) and coated in sticky, caramelized glaze.
  12. Remove chicken to serving plate and let rest for a couple minutes.
  13. Sprinkle with sesame seeds and sliced green onions before serving.

Notes

  • Chicken thighs are preferred over breasts due to higher fat content and more forgiving cooking properties
  • Minimum marinating time is 2 hours, but overnight is better
  • Gochugaru can be substituted with regular red pepper flakes using less (start with 1 tsp) but flavor will differ
  • Don't crowd the chicken on the griddle or it will steam instead of sear
  • Watch for burning as the sugar in marinade can turn black if heat is too high
  • Cooked chicken keeps in fridge for 3-4 days or freezer for up to 3 months