Poultry
Grilled Korean Chicken Bulgogi
Chef Greg
Prep Time: 15 min
Cook Time: 20 min
Juicy, flavor-packed chicken thighs marinated in a sweet and savory Korean bulgogi sauce are grilled to perfection for a deliciously charred finish.
Instructions
- Step 1: In a medium mixing bowl, prepare the marinade by combining all the ingredients except the chicken. Reserve 1/3 for basting later.
- Step 2: Trim off any excess fat from the thighs, add to the marinade and place in the fridge for 4-6 hours.
- Step 3: Preheat recteq to 500℉.
- Step 4: Add the chicken and cook for 4-5 minutes, flip and baste, continue cooking until internal temperature is above 180℉.
Ingredients
Serving Sizes
- 2 pound(s) Chicken Thighs, boneless & skinless
- 2 Pears, grated
- 1/3 cup(s) Soy Sauce
- 1 tablespoon(s) Gochujang Pepper Paste
- 2 tablespoon(s) Ginger, grated
- 1 tablespoon(s) Garlic, grated
- 1 tablespoon(s) Sesame Seeds
- 2 tablespoon(s) Brown Sugar
- 2 tablespoon(s) Sesame Oil
- 2 tablespoon(s) Jody's Asian Persuasion Rub
- Step 1: In a medium mixing bowl, prepare the marinade by combining all the ingredients except the chicken. Reserve 1/3 for basting later.
- Step 2: Trim off any excess fat from the thighs, add to the marinade and place in the fridge for 4-6 hours.
- Step 3: Preheat recteq to 500℉.
- Step 4: Add the chicken and cook for 4-5 minutes, flip and baste, continue cooking until internal temperature is above 180℉.
Chef Pairings
Serve hot in lettuce wraps, tucked into tacos, or over steamed jasmine rice for a versatile and satisfying meal.