Soy-Free Korean BBQ Chicken
This Soy-Free Korean BBQ Chicken recipe delivers all the bold, smoky-sweet flavors of Korean barbecue without relying on soy-based sauces. Perfectly marinated in a blend of coconut aminos, garlic, ginger, honey, and gochugaru, these tender chicken thighs are then grilled to juicy perfection for a dish that's both gluten-free and paleo-friendly. The marinade infuses the chicken with layers of umami and a subtle spice, while a garnish of green onions and sesame seeds adds a fresh, nutty finish. Serve this flavorful, soy-free twist on a Korean classic with steamed rice or traditional side dishes like kimchi and pickled vegetables for an unforgettable meal. With just 20 minutes of prep time and the option to marinate overnight for even richer taste, this recipe is as convenient as it is crave-worthy!
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Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 0.5 cup Coconut aminos
- 2 tablespoons Rice vinegar
- 1 tablespoon Toasted sesame oil
- 4 cloves Minced garlic
- 1 tablespoon Grated ginger
- 3 tablespoons Honey
- 1 tablespoon Gochugaru (Korean red pepper flakes)
- 2 pieces Chopped green onions
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
In a medium-sized bowl, combine coconut aminos, rice vinegar, toasted sesame oil, minced garlic, grated ginger, honey, gochugaru, and salt.
Step 2
Whisk the marinade ingredients until well combined and set aside.
Step 3
Trim any excess fat from the chicken thighs and place them in a resealable plastic bag or shallow dish.
Step 4
Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Step 5
Preheat the grill to medium-high heat.
Step 6
Remove the chicken from the marinade, shaking off any excess, and discard the marinade.
Step 7
Grill the chicken thighs for 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C) and are nicely charred.
Step 8
Transfer the cooked chicken to a serving platter and let them rest for a few minutes to allow the juices to redistribute.
Step 9
Sprinkle chopped green onions and sesame seeds over the chicken.
Step 10
Serve hot with steamed rice or your favorite Korean side dishes.
Nutrition Facts
| Serving size | (972.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1963.1 |
| Total Fat 94.7g | 0% |
| Saturated Fat 23.3g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 850.5mg | 0% |
| Sodium 4165.0mg | 0% |
| Total Carbohydrate 88.3g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 77.6g | |
| Protein 180.5g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 124.6mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1958.0mg | 0% |
Source of Calories