Easiest Way to Make Award-winning Korean Style BBQ Chicken Thighs 🔥🔥🔥 - Logo collection for you

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We hope you got insight from reading it, now let's go back to korean style bbq chicken thighs 🔥🔥🔥 recipe. You can have korean style bbq chicken thighs 🔥🔥🔥 using 17 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Korean Style BBQ Chicken Thighs 🔥🔥🔥:

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

Instructions 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 won’t 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.

Make the sauce: Mix the soy sauce, sriracha, garlic, ginger, honey, sesame oil, olive oil, and rice wine vinegar in a bowl and set aside. Bake the chicken: Place the chicken in a large baking dish and pour the sauce over each piece. Flip the pieces to ensure they're fully covered in sauce. I made this recipe with chicken thighs to keep the chicken tender and juicy on the inside and crispy on the outside. Simply add all of the sauce ingredients to a resealable Ziplock bag, add in the chicken and toss to coat.

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