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Korean Barbecue Chicken Thighs

Korean Barbecue Chicken Thighs
Recipe Date:
April 9, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 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

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.

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