"I make Korean BBQ chicken thighs that are to die for"
Maybe you could give us a recipe? :)
Hope you like them, we are addicted and I never liked chicken thighs before this recipe. Original recipe with my changes in parentheses.
4 cloves garlic (I omit this due to IBS)
1.5 tsp minced fresh ginger
3 Tb. mirin
3 Tb. Korean chili powder or 2.5 Tb paprika mixed with .25 tsp. cayenne (I use 1 Tb. chili powder+2 Tb. paprika)
2.5 Tb sugar
2 Tb soy sauce
.5 tsp black pepper (I omit this)
2 tsp. toasted sesame oil
1.5 lbs. boneless skinless chicken thighs
Whisk together garlic, ginger, miring, chili powder, sugar, soy sauce, sesame oil and black pepper.
Put chicken thighs in glass baking dish or plastic resealable bag and add sauce. Marinate in fridge 1 hour or freeze for future use.
Original recipe said to grill chicken 8 minutes per side. However I discovered it is even better cooked in the oven in the glass dish uncovered. 250-300 degrees for 45-60 minutes but cover after an hour so sauce doesn't dry up, timing is not critical. Chicken breasts are not a good choice as they dry out.
This amount is supposed to serve 4 but we (2) usually just have a little left over for lunch.
You can also serve these as tacos and top with cucumber matchsticks, bean sprouts, kimchi and lime wedges. I just serve the chicken with a veggie and potato side.
I always make a double batch to have one in the freezer for nights I don't have time to cook. Defrost in the fridge all day and pop in the oven. You don't need to make double the sauce (maybe 1.5X amount) recipe makes plenty.