I really enjoy the Korean Barbecue Chicken at one of our local restaurants and occasionally find an excuse to stop in. However a while back I realized that for less than the cost of one meal at the restaurant, I could make enough at home to feed my whole family and the neighbors. Seriously! And it isn’t that it is that expensive for the meal – just $5.99 per person, but for that price I can cook a whole meal for 6 – 8 people.
How do I do it? I stock up on boneless, skinless chicken thighs when they are on sale. I buy sesame seeds from the bulk bins instead of on the spice aisle. I buy fresh ginger and then freeze it, so none goes to waste. Finally, I buy specialty ingredients from the Asian market where they cost much less than they do at the local grocery store.
I think my Korean Barbecue Chicken tastes very much like the chicken at our local restaurant, but I make no claims to it being authentic. I created it by taste and modify the recipe based on the ingredients I have on hand. Which brings me to another way I save money on recipes: be flexible on the ingredients! Once when I didn’t have any apple juice, I used lemonade in this recipe instead and nobody could tell the difference. Even though apple juice isn’t that expensive, the time and gas involved in going to the store for a single ingredient adds up.
Korean Barbecue Chicken
Yield – 6- 8 servings
Preparation Time – 1 hour 10 minutes
Cooking Time – 20 minutes
Ingredients
- 1 – 2 pounds chicken thighs
- 1/4 cup soy sauce (I use Braggs to make this gluten-free)
- 1/4 apple juice
- 1 tablespoon brown sugar or honey
- 2 tablespoons oil (I use 1 tablespoon olive oil and 1 tablespoon sesame seed oil)
- 2 teaspoons minced garlic
- 2 green onions, thinly sliced – divided
- 2 teaspoons grated ginger
- 1 tablespoon sesame seeds
Directions
- Combine soy sauce, apple juice, oil, sugar, ginger, garlic, and the onion slices from one green onion in a small bowl. Reserve 2 tablespoons of marinade for later use.
- Place chicken in a seal-able dish or bag. Cover with marinade. All ow the chicken to marinate for at least one hour.
- Prep and light grill.
- Grill chicken for 5 – 8 minutes on each side.
- Brush the reserved marinade over the cooked chicken. Sprinkle the remaining onion slices and sesame seeds over the chicken.
- Serve immediately.
I served the Korean Barbecue Chicken with white rice and a garden salad.
This is so good I am making it for my family again tonight! The first time I used honey but this time
I am using brown sugar and I am sure it is going to be just as good. I serve it with brown rice and green beans and the kids and hubby love it! Thanks for sharing such great recipes.
Oh and I didn’t have sesame seeds last time but I had chia seeds and they worked well. Just another way to add in something healthy to the kids diets!
I love the idea of using chia seeds! I will have to try that next time I make this recipe. Thanks for sharing your idea!
Just put a package of chicken thighs and drumsticks into the marinade for dinner tonight. In your instructions it says to combine the water … I think it should be apple juice. Or, is there also supposed to be water in the marinade?
You are right. That should read apple juice. I have fixed the directions. Thanks for calling it to our attention.