Servings: 4 (4 cups chicken) 1x
Ingredients
- ½ cup coconut aminos (may sub soy sauce or tamari)
- 2 tablespoons pure honey
- 2 tablespoons sesame oil
- 1 tablespoon Sriracha (may sub gochujang or another hot sauce)
- 1 tablespoon rice wine vinegar
- 3 garlic cloves, minced (1 tablespoon)
- 1 tablespoon grated fresh ginger (may sub 1 teaspoon ground ginger)
- 1 teaspoon Chinese 5-spice powder
- 2 tablespoons cold water
- 1 tablespoon cornstarch or arrowroot powder
- 2 lbs boneless skinless chicken thighs (may use chicken breasts)
Optional for Serving:
- 3 cups hot cooked rice
- 3–4 green onions, sliced
- Sesame seeds
Instructions
- In a medium wide bowl, combine the coconut aminos, honey, sesame oil, Sriracha, vinegar, garlic, ginger, and Chinese 5-spice powder; mix to dissolve the honey.
- Trim any excess fat from the chicken thighs and cut the chicken into 1 ½ to 2-inch square chunks.
- Add the chicken pieces to the coconut amino mixture. Cover and refrigerate at least 30 minutes or up to 8 hours.
- Preheat an outdoor grill (or a grill pan over the stove) to medium-high heat (350°F to 450°F).
- Do not discard the marinade. Thread the chicken pieces onto 5-6 metal skewers, allowing any excess marinade to dip back into the bowl.
- Grill the chicken skewers over direct heat for 6-8 minutes per side.
- Meanwhile, pour the leftover marinade (there should be a scant ¾ cup) into a small saucepan. Place the saucepan over high heat on the stovetop; bring the marinade to a rolling boil.
- In a small bowl, whisk together the 1 tablespoon cornstarch with 2 tablespoons of water to make a slurry (a milky white mixture).
- After the marinade has been boiling for 1 minute, turn off the heat. When the simmering stops, pour the slurry into the marinade and whisk to incorporate.
- Next, turn the heat on to medium-high and bring the mixture to a simmer, whisking constantly, for about 30 seconds. The mixture will quickly thicken into a glaze, so watch it carefully. At the first sign of the mixture getting thick, remove it from the heat and continue to whisk.
- Using a silicone brush, brush the thick glaze over the chicken skewers. Turn the skewers over and brush with the remaining glaze, using it all up. Grill the chicken on the second side until it reaches an internal temperature of 165°F.
- Remove skewers from the grill. Using a pair of tongs, slide the chicken off the skewers.
- If desired, serve the grilled Korean BBQ chicken pieces over hot cooked rice and garnish with sliced green onions and sesame seeds.
Nutrition Information
- Serving Size: 1/4 of the chicken only
- Calories: 390
- Fat: 19 g
- (Sat Fat: 5 g)
- Sodium: 599 mg
- Carbohydrate: 15 g
- (Sugar: 10 g)
- Protein: 38 g
- Cholesterol: 180 mg