Korean BBQ Chicken Marinade Recipe

Soy sauce: A salty, umami-rich liquid made from fermented soybeans, essential for the marinade's base.

Brown sugar: Adds sweetness and helps caramelize the chicken during cooking.

Sesame oil: Provides a nutty flavor and aroma, crucial for authentic Korean taste.

Garlic: Minced to release its pungent, savory flavor into the marinade.

Ginger: Grated to add a fresh, spicy note that complements the other ingredients.

Gochujang: A Korean chili paste that brings heat and depth of flavor to the marinade.

Chicken thighs: The main protein, known for their tenderness and ability to absorb flavors well.

When preparing the garlic and ginger, make sure to mince and grate them finely. This ensures that their flavors are evenly distributed throughout the marinade. Additionally, if you want to enhance the depth of flavor, lightly toast the sesame oil in a pan before adding it to the mixture. This will bring out its nutty aroma and add a richer taste to your Korean BBQ chicken.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• brown sugar - Substitute with honey: Honey adds sweetness and a slightly different flavor profile but works well in marinades.

• sesame oil - Substitute with olive oil: Olive oil can be used, though it lacks the nutty flavor of sesame oil. Add a small amount of toasted sesame seeds to mimic the flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it may lack some of the pungency and freshness.

• ginger - Substitute with ground ginger: Ground ginger can be used, but it is more concentrated, so use about half the amount.

• gochujang - Substitute with sriracha: Sriracha provides heat and a bit of sweetness, though it lacks the fermented depth of gochujang.

• chicken thighs - Substitute with chicken breasts: Chicken breasts are leaner and cook faster, but they can be used if you prefer white meat.

• To store the marinated chicken thighs in the refrigerator, place them in an airtight container or a resealable plastic bag. Ensure the container is sealed tightly to prevent any leaks or cross-contamination with other foods. The marinated chicken can be stored in the refrigerator for up to 2 days before cooking.

• If you plan to freeze the marinated chicken, transfer the chicken and marinade into a freezer-safe bag or container. Squeeze out as much air as possible before sealing to prevent freezer burn. Label the bag with the date and contents for easy identification. The marinated chicken can be frozen for up to 3 months.

• When ready to use the frozen marinated chicken thighs, transfer them from the freezer to the refrigerator and allow them to thaw overnight. This slow thawing process helps maintain the texture and flavor of the chicken.

• For a quicker thawing method, place the sealed bag of frozen marinated chicken in a bowl of cold water. Change the water every 30 minutes until the chicken is fully thawed. Avoid using warm or hot water as it can affect the texture and safety of the chicken.

• Once thawed, cook the chicken thighs according to the original recipe instructions. Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it is fully cooked and safe to eat.

• If you have leftover cooked Korean BBQ chicken, store it in an airtight container in the refrigerator for up to 4 days. Reheat the chicken in the microwave or oven until it is heated through, ensuring it reaches an internal temperature of 165°F (74°C) before serving.

• For freezing cooked Korean BBQ chicken, allow the chicken to cool completely before transferring it to a freezer-safe container or bag. Label with the date and contents, and freeze for up to 3 months. Reheat from frozen in the oven or microwave, ensuring it is thoroughly heated before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet lined with foil. Cover the chicken with another piece of foil to prevent it from drying out. Heat for about 15-20 minutes or until the chicken is warmed through. Remove the top foil for the last 5 minutes to let the chicken regain some of its crispiness.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of sesame oil to the pan. Place the chicken thighs in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is heated evenly. This method helps retain the moisture and flavor of the marinade.

• Microwave Method: Place the chicken on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam and prevent drying. Heat on medium power for 2-3 minutes, checking halfway through. If the chicken isn't hot enough, continue heating in 30-second intervals until warmed through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help to maintain the chicken's crispy exterior.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken thighs in a vacuum-sealed bag or a resealable bag with the air removed. Submerge the bag in the water bath and heat for about 45 minutes. This method ensures the chicken remains juicy and flavorful.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the chicken thighs in the basket, cover, and steam for about 10-12 minutes or until heated through. This gentle method helps retain the moisture and tenderness of the chicken.

• Mixing bowl: A large bowl used to combine and mix the marinade ingredients thoroughly.

• Whisk: A utensil used to blend the marinade ingredients until they are well combined.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Grater: Used to grate the ginger finely.

• Measuring cups: Essential for accurately measuring the soy sauce and brown sugar.

• Measuring spoons: Used to measure the sesame oil and gochujang precisely.

• Tongs: Handy for turning the chicken thighs on the grill or in the oven.

• Grill: An outdoor cooking appliance used to cook the marinated chicken thighs to perfection.

• Oven: An alternative to the grill for baking the chicken thighs.

• Baking sheet: If using the oven, this will hold the chicken thighs while they bake.

• Plastic wrap: Used to cover the mixing bowl while the chicken marinates in the refrigerator.

• Refrigerator: Keeps the marinated chicken at a safe temperature while it absorbs the flavors.

• Knife: Useful for trimming any excess fat from the chicken thighs before marinating.

• Cutting board: A surface for preparing the garlic, ginger, and chicken thighs.

Prepare the marinade in advance: Mix the soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang ahead of time and store it in the fridge.

Use a resealable bag: Marinate the chicken thighs in a resealable bag for easy cleanup and even coating.

Batch cooking: Grill or bake extra chicken and store leftovers for quick meals throughout the week.

Pre-chop ingredients: Mince the garlic and grate the ginger in advance to save prep time.

Quick thawing: If using frozen chicken, thaw it in a bowl of cold water to speed up the process.