As I have been watching others make flavorful meals with chicken thighs made me hangry enough to create my own concoction. So I decided to make my own Korean sauced chicken thighs from scratch and let me say they did not disappoint…the favor was off the the charts. I started with rubbing these down with some hot sauce and my own rub. Then I went into making Korean BBQ sauce which consisted of the following:
Korean Barbeque Sauce:
1/4 cup chopped green onion
3/4 cup dark brown sugar
3/4 cup low-sodium tamari
1/4 cup water
1 tablespoon rice wine vinegar
1-1/2 tablespoons of chili paste
1-1/2 teaspoons sesame oil
1/2 teaspoon coarse ground black pepper
1 heaping teaspoon grated fresh ginger
3 tbs of minced garlic
1 tablespoon cornstarch
1 tablespoon water
Combine the brown sugar, tamari, water, rice wine vinegar, chili paste, sesame oil, black pepper, ginger and garlic in a saucepan on high and bring to a boil.
Meanwhile, combine the cornstarch and water until smooth.
Once the sauce is at a boil, add in the cornstarch stir and whisk until thick.
Once thick, let cool slightly before pouring into a clean container. You could also add immediately to any stir-fry, or let it completely cool and brush on grilled chicken.
I cut the bones from the thighs and cut away any unnecessary skin/fat before rubbing with hot sauce as binder and my own rub to add flavor. I smoked indirect for about 40 minutes around 250 before glazing and allowing to cook directly for another 10-12 minutes to allow the sauce to adhere to the chicken. Then I served with pearl couscous…