Description
Juicy, flavorful, and perfectly caramelized, these Korean BBQ Chicken Thighs are marinated in a sweet, savory, and slightly spicy blend of soy sauce, garlic, ginger, and pear juice. Perfect for grilling or pan-searing, this easy dish brings Korean-inspired flavors to your dinner table with minimal effort.
Ingredients
Scale
- 1.5–2 lbs Boneless Skinless Chicken Thighs
- 4 cloves Garlic, minced
- 1-inch piece Fresh Ginger, grated
- 1/3 cup Low-Sodium Soy Sauce
- 2 tbsp Brown Sugar (or coconut sugar)
- 1 tsp Sesame Oil
- 1/4 cup Pear Juice (or grated Asian pear)
Instructions
- Make the Marinade: In a large bowl, combine soy sauce, brown sugar, sesame oil, pear juice, minced garlic, and grated ginger.
- Marinate the Chicken: Add chicken thighs to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.
- Cook the Chicken:
- Grill: Preheat grill to medium-high. Grill chicken for 4–5 minutes per side, or until nicely charred and cooked through.
- Stovetop: Heat a skillet over medium-high heat and cook thighs for 4–5 minutes per side, until caramelized and fully cooked.
- Serve: Slice and serve with rice, lettuce wraps, or your favorite Korean side dishes.
Notes
- Calories: 260
- Protein: 24g
- Fat: 12g
- Carbohydrates: 13g
- Sugar: 9g
- Sodium: 680mg
- Prep Time: 10 minutes
- Cook Time: 10 minutes