Gluten-Free Korean BBQ Chicken
Savor the bold and irresistible flavors of Gluten-Free Korean BBQ Chicken, a mouthwatering recipe that combines tender, juicy chicken thighs with a sweet, tangy, and spicy marinade. This gluten-free adaptation features Tamari and Gochujang, a Korean chili paste, ensuring those with dietary restrictions can enjoy authentic Korean barbecue flavor. Infused with garlic, ginger, and sesame oil, and sweetened with a touch of honey and brown sugar, the marinade creates a caramelized glaze that pairs perfectly with the smoky char of grilled chicken. Garnished with fresh green onions and nutty sesame seeds, this dish is as vibrant as it is delicious. Ready in under an hour (plus marinating time), it’s perfect for weeknight dinners or summer gatherings. Serve it with steamed rice or lettuce wraps for a crowd-pleasing, gluten-free feast!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.25 cup Tamari (gluten-free soy sauce)
- 2 tablespoons Gochujang (Korean chili paste, gluten-free)
- 2 tablespoons Brown sugar
- 4 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Sesame oil
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 2 stalks Green onions, thinly sliced
- 2 tablespoons Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
In a medium bowl, combine the tamari, gochujang, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and honey. Mix well to form a smooth marinade.
Season the chicken thighs with salt and black pepper on both sides.
Place the chicken in a shallow dish or a zip-top bag, and pour the marinade over the chicken. Ensure all pieces are well coated. Marinate in the refrigerator for at least 1 hour, preferably overnight for more flavor.
Preheat a grill or grill pan over medium-high heat.
Remove the chicken from the marinade, allowing any excess to drip off. Reserve the marinade for later use.
Cook the chicken on the preheated grill for about 6-8 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (75°C).
While the chicken is grilling, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat and cook for 5 minutes until slightly thickened.
Once the chicken is done grilling, brush it with the thickened marinade.
Garnish the grilled chicken with thinly sliced green onions and sesame seeds before serving.
Serve hot with your choice of sides such as steamed rice or lettuce wraps.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5442 mg | 237% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 41.5 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1560 mg | 33% | |
*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.
