Ingredients
Scale
- 3 pounds of boneless skinless chicken thighs
Marinade
- 1 cup liquid aminos
- ¼ cup brown sugar
- 5 cloves minced garlic
- 2 tbsp Rice wine vinegar
- 1 tbsp ginger paste
- 1 tbsp gochujang paste
- 1 tsp sesame oil
Sriracha Mayo
- 1 cup of Avocado Oil
- 1 whole egg
- 2 tbsp sriracha
- 1 tsp dijon mustard
- 1 tbsp White wine vinegar
Coleslaw recipe
- 2 cups finely shredded cabbage
- 2 cups red cabbage
- 2 cups shredded carrots
- ¼ cup green onions
- 2 tbsp liquid aminos
- 1 clove minced garlic
- Salt and pepper to taste
Instructions
- Put together the marinade by combining all of the ingredients in a bowl and mixing them.
- Cut up chicken thighs into 2 inch pieces then add them to the marinade and let them marinate for 2-12 hours.
- Prior to cooking the chicken, assemble the sriracha mayo by combining all of the ingredients in a bowl. Take an immersion blender and blend until thickened
- 30 minutes prior to cooking the chicken, place wooden skewers in water to help prevent them from burning during the cook.
- Place the chicken on skewers making sure they are tightly packed.
- Spray the chicken with avocado oil spray then season them with a Korean BBQ rub
- Grill them over direct heat, rotating them every 3 minutes until the chicken reaches an internal temperature of 165°F.
- Top them with the Sriracha Mayo and some Korean BBQ sauce and enjoy!
Notes
Add extra sriracha for a spicier mayo
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Grilling
- Cuisine: Asian