Korean Style BBQ Chicken Thighs 🔥🔥🔥
If you’re cooking under the grill or on a Winter BBQ these kebabs are a game changer when it comes to Winter outdoor eats.
Super tender and juicy with just enough kick to keep you warmed up on these colder nights.
Korean Style BBQ Chicken Thighs 🔥🔥🔥
If you’re cooking under the grill or on a Winter BBQ these kebabs are a game changer when it comes to Winter outdoor eats.
Super tender and juicy with just enough kick to keep you warmed up on these colder nights.
Cooking Instructions
- 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
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