Baked Korean BBQ Chicken Recipe

Easy baked soy-free and refined sugar-free Korean BBQ Chicken. Add your favourite sides for a complete supper! The post above has grilling instructions.

– 3 lbs boneless skinless chicken thighs about 8 to 10 thigh – ½ cup coconut aminos* – 4 Tbsp Gochugang – 3 Tbsp honey – 3 Tbsp toasted sesame oil – 2 Tbsp rice vinegar – 1 Tbsp fresh ginger peeled and grated – 3 large cloves garlic minced For Serving: – sesame seed – 4 stalks green onion – 1 to 2 limes cut into wedge



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Stir sauce ingredients in a small bowl or cup until combined.Pack the marinade and raw chicken thighs in a large ziplock.

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Seal and swirl bag to marinate chicken. An alternative to a bag is a huge plastic-wrapped bowl.

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Refrigerate 20 minutes to 12 hours. Fire up the oven to 425 degrees Fahrenheit before baking the chicken.

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Single-layer chicken thighs and marinade in a large casserole or baking dish. A deep lip traps fluids, but a large rimmed baking sheet works too. For quick cleanup, I like casseroles.

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Bake the chicken for 12–18 minutes on a shelf in the centre or one shelf up from the centre until it reaches 165 degrees Fahrenheit.

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Baste chicken with pan juices after baking. Bake the chicken again at high broil. Broil thighs 5–8 minutes till golden. At 180–190 degrees F, chicken thighs taste finest. 

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Check your thickest thigh with a digital thermometer. Allow 10 minutes before serving cooked chicken. Serve lime slices, sesame seeds, and chopped green onions with chicken. 

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Serve liquids on chicken with favourite sides. Dinner: cooked white or brown rice to soak up the liquids and stir-fried veggies with the chicken.

Serving: 1Serving (of 10) | Calories: 304kcal | Carbohydrates: 7g | Protein: 29g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 87mg | Sodium: 476mg | Sugar: 5g 


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