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My Take on Korean BBQ Chicken Thighs

I spent a few years in Hawaii, and my favorite casual food place was "Pearl's Korean BBQ." I'd get the BBQ chicken thighs, mac salad, and brown rice. The chicken thighs were EXCELLENT, although they wouldn't really meet today's "Korean BBQ" expectations. Here's my attempt at recreating the chicken recipe, and look for my version of the macaroni salad.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Marinating in Refrigerator 1 day
Total Time 1 day 30 minutes
Servings: 3 people
Ingredients Method

Ingredients
  

  • 6 ea Boneless Skinless Chicken Thighs
Marinade
  • 1/2 cup Soy Sauce
  • 1/2 cup Light Brown Sugar
  • 1 tbsp Grated Ginger Root
  • 1 tbsp Minced Garlic
  • 2 dashes Worchestershire Sauce optional

Method
 

Prepare Marinade
  1. In a small sauce pan, combine soy sauce, brown sugar, ginger root, garlic, and (optional) worchestershire sauce. Using medium heat, stir the mixture until the brown sugar is dissolved.
Marinate the Chicken Thighs
  1. Place the chicken in a gallon-size "ziploc" bag. Slowly pour the marinade over the chicken, using the chicken to absorb some of the heat from the hot marinade so that there's no chance of melting the bag.
  2. Seal the bag, allowing some air to remain in the bag. Slosh the chicken around so the marinade coats the meat completely. Unseal the bag and squish out as much air as possible, then reseal it.
  3. Place the bag in a bowl and place the bowl in the refrigerator for at least 8 hours, preferably 24 hours.
Grill the Chicken
  1. Set your outdoor grill on high and close the lid. Wait 5 minutes, or until the grill thermometer registers 350 degrees.
  2. Pace the chicken on the grill grates, "smooth" side up. Let it cook 3 minutes, then flip it. Let it cook 3 more minutes. This sears the outside of the chicken, sealing in some of the juiciness.
  3. Flip the chicken so that the smooth side is back up and let it cook for 3 more minutes, then flip it for another 3 minutes. Repeat until the chicken reaches 165 degrees internal temperature. Remove from the grill and serve!
Clean your Grill
  1. I'm sorry ... I should have warned you that there will be a horrible sticky mess left on your grill grates. Turn all of your burners on HIGH, close the lid, and let it incinerate the mess for 15 minutes. Use a wire grill brush to scrub off the charred bits and ash.
Tried this recipe?Let us know how it was!