Irresistible Korean BBQ Chicken Recipe You Must Try

This Irresistible Korean BBQ Chicken Recipe is a must-try for flavor lovers, blending savory and sweet elements perfectly.

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2 pounds Boneless, Skinless Chicken Thighs (Substitutions: Chicken breast or beef can be used if preferred.)
1/2 cup Low-Sodium Soy Sauce (Substitution: Tamari for a gluten-free option.)
4 cloves Fresh Garlic (Fresh garlic is recommended for best taste.)
1 tablespoon Ginger (Substitution: Ground ginger in a pinch.)
2 tablespoons Brown Sugar (Substitution: Honey or agave for a healthier option.)
2 tablespoons Sesame Oil (Skip it for a lighter flavor, but recommended for authenticity.)
1/4 cup Ketchup
1/4 cup Pineapple Juice
2 tablespoons Rice Vinegar
1/2 teaspoon Black Pepper
2 tablespoons Green Onions (Substitution: Chives can be a milder alternative.)
1 tablespoon Sesame Seeds (Substitution: Crushed peanuts for a unique twist.)

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Whisk together the low-sodium soy sauce, brown sugar, minced garlic, fresh ginger, sesame oil, ketchup, pineapple juice, rice vinegar, and black pepper until smooth and well combined.
Coat the boneless, skinless chicken thighs thoroughly in the marinade. Cover and chill in the refrigerator for at least 30 minutes, but overnight is best for maximum flavor absorption.
Heat your grill to medium-high, around 400°F (200°C). Make sure to oil the grill grates to prevent sticking and ensure a nice sear.
Place the marinated chicken on the grill. Cook for 5–7 minutes on each side until generously grilled and the internal temperature reaches 165°F (75°C). Baste with reserved marinade halfway through for added flavor.
After removing the chicken from the grill, allow it to rest for 5 minutes. Sprinkle with chopped green onions and toasted sesame seeds for a delightful crunch and extra flavor.
Present your grilled chicken over a bed of steamed rice or wrapped in crisp lettuce. It’s perfect for sharing with family or enjoying for yourself.