How to Make Speedy Korean Style BBQ Chicken Thighs

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We hope you got benefit from reading it, now lets go back to korean style bbq chicken thighs recipe. To make korean style bbq chicken thighs you need 17 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Korean Style BBQ Chicken Thighs :

1. Use 4 of large bamboo skewers soaked in water.
2. You need 9 of Chicken thighs - bone out, skin off, then chopped into strips (around 2x4cm in size).
3. Prepare 4 tablespoons of buttermilk.
4. Take 1 of little veg oil for brushing on.
5. Get of Sauce Ingredients.
6. Provide 2 tablespoons of soy sauce.
7. Provide 1 tablespoon of sesame oil.
8. Use 1 cm of piece ginger - grated.
9. Use 1 of garlic clove - grated.
10. You need Dash of rice vinegar (or white wine vinegar).
11. Get 2 tablespoons of ketchup.
12. Use 1 tablespoon of sriracha sauce.
13. You need 2 tablespoons of honey.
14. You need 2 tablespoons of lime juice.
15. Provide of For Garnish.
16. Take 2 teaspoons of sesame seeds.
17. Prepare 2 of finely sliced spring onions.

Steps to make Korean Style BBQ Chicken Thighs :

1. Method Add the chopped chicken thighs to the butter milk and coat thoroughly. Leave in the fridge preferably overnight or for at least 3 hours..
2. Add the sauce ingredients together in a separate bowl and mix together - set the bowl aside. Take out approximately 5 tablespoons of this sauce and keep this in a separate small bowl for dipping the cooked chicken. You should now have 2 bowls of the sauce.
3. Thread the buttermilk marinated chicken on to two skewers so it wont rotate when you flip it..
4. Brush with a little oil, then cook the plain skewers 6-8 minutes per side on the bbq (we always use a @barbequick) or under the grill til almost cooked through..
5. Now start to brush on the sauce coating each side & turning frequently, so as not to burn. (You will want a little char though) Keep applying the sauce as you turn.
6. Once cooked through, remove from the skewers & add the garnish. Use the 5 tablespoons of sauce kept to one side for dipping.

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