Dairy-Free Korean BBQ Chicken
Fire up your taste buds with this **Dairy-Free Korean BBQ Chicken**, a mouthwatering recipe that delivers bold, authentic flavors in every bite. Perfectly marinated boneless chicken thighs are infused with a savory-sweet sauce made from **soy sauce**, **gochujang (Korean chili paste)**, **sesame oil**, and a touch of **brown sugar**, elevated by the zing of freshly grated ginger and minced garlic. Grilled to perfection and brushed with a luscious, reduced marinade, this dish achieves the perfect balance of smoky, spicy, and umami-rich flavors you're sure to love. Garnished with toasted sesame seeds and vibrant green onions, this 30-minute dairy-free meal is a surefire crowd-pleaser. Serve over steamed rice or pair with your favorite side dishes for the ultimate Korean-inspired feast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 0.25 cup soy sauce
- 2 tablespoons sesame oil
- 3 units garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 2 units green onions, chopped
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoon black pepper
- 1 tablespoon neutral oil (such as vegetable or canola)
Instructions
In a large bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, rice vinegar, gochujang, and black pepper. Mix well until the sugar is dissolved.
Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, or up to overnight, for more intense flavor.
Preheat your grill to medium-high heat. Lightly oil the grill grates with neutral oil to prevent sticking.
Remove the chicken from the marinade and place it on the grill. Cook for about 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and is well-cooked.
While the chicken is cooking, pour the remaining marinade into a small saucepan. Bring it to a boil over medium heat, then reduce the heat and let it simmer for about 5 minutes until slightly thickened, stirring occasionally.
Brush the grilled chicken with the reduced marinade sauce during the last minute of grilling.
Once done, remove the chicken from the grill and let it rest for a few minutes.
Garnish with chopped green onions and toasted sesame seeds before serving.
Serve hot with steamed rice or your choice of side dishes.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3431 mg | 149% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 26.2 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1648 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
