Korean Barbecue Chicken Thighs
Recipe Date:
April 9, 2014
Serving Size:
6
Cook Time:
00:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 2 cups ketchup
- 1 1/2 cups hoisin
- 1/2 cup Pinot Noir
- 1 tbsp 5 spice blend
- 1 tbsp dark sesame oil
- 2 tsps fresh ginger, grated
- 1 tsp fresh garlic, minced
- 1/2 lime, juiced
- salt to taste
Directions
To make the Korean barbecue sauce combine all ingredients except for the chicken thighs and cilantro. The barbecue sauce will yeild just over 4 cups. Mix together the chicken thighs with 3 cups of Korean barbecue sauce. The remaining sauce will keep for up to two weeks in the refrigerator. Let stand in the refrigerator for 2-12 hours before grilling. When cooked, top with fresh cilantro.
*Please note that the cook time mentioned above does not include the marination of the chicken thighs. Please allow 2-12 hours hrs for this step.
