Korean BBQ Chicken Thighs that are Paleo and Healthy!

So this is a recipe I have had in my repertoire for quite some time…. It came originally from a friend who got it from another website at some point. I have modified it to my tastes and made it even simpler than it was – it was super simple to begin with. It is easy, tasty, healthy and fast. All the greats of a weeknight recipe – try out this awesome one for Korean BBQ chicken thighs.

Korean BBQ Chicken thighs with Cauliflower rice

Ingredients for Korean BBQ chicken

Here are the things you need to make this yummy Korean BBQ chicken thighs recipe … yes of course we start with the chicken thighs…

Chicken thighs – boneless skinless – 6

Garlic – 1 or 2 cloves finely minced

Honey – 2 to 3 Tablespoons

Gochujang paste (Korean chili paste- see below) 2-3 Tablespoons (match honey addition)

Ginger – 1 teaspoon

Sesame oil – 1 teaspoon

Sesame seeds – about a tablespoon

Green onions (1 chopped)

Kosher or Sea salt – about 1/4 teaspoon or to taste

The only thing that is at all difficult here is the Gochujang  chili paste – this I actually find at a large grocery store with a big international or Asian section or at an Asian grocery store…. see picture below. The Gochujang paste is the key ingredient in this Korean BBQ chicken thighs recipe so it is a must and I don’t think that there is a substitute. This one pictured I found in my fridge and it prompted me to make this recipe again before the Best Before date.

Directions

Line a baking dish with parchment – first I spray the bottom with non-stick spray or coat with a bit of oil using a paper towel or brush. Preheat oven to 425 F.

Lining the pan with parchment makes cleanup super easy for Korean BBQ chicken

Mix chili paste, honey, oil, ginger, garlic and salt and add to chicken thighs – I do this in a plastic bag and let it sit overnight if I have time. If not I mix all of this then pour it over the thighs in the dish making sure it is all coated. Let’s be honest, I don’t always have the foresight to marinate the chicken. So if you do marinate then just toss the contents of your bag into the lined baking dish when ready – try to spread out the thighs so they lay flat and are in one layer.

Bake for 25-30 minutes – then broil if you wish (they will be cooked before broiling) for 10 minutes – I often skip this step and bake only but add a few minutes. That is it – you have Korean BBQ Chicken thighs at the ready – garnish with chopped green onion and toasted sesame seeds and serve with rice or calulifower rice.

To make cauliflower rice check out this recipe from a prior post for Slow Cooker Coconut Curried Chicken and Cauliflower Rice and scroll to the bottom… Hey, I forgot about this one – it is good too!

This recipe is sweet and savory and a bit smokey – so so good.

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