Multicultural Canada: Korean BBQ chicken thighs

(NC) Canada has food options as diverse as the people who call it home. You can explore that variety and spruce up a high-protein dish like chicken thighs with this sweet and zesty recipe from chef Devan Rajkumar. It adds a flavourful punch to the classic chicken dinner:

Korean Marinated BBQ Chicken Thighs 

Prep time: 2 hours
Cook time: 25 minutes
Makes: 4 to 6 portions

Ingredients:

Marinade:

• ¼ cup (60 ml) light soy sauce
• ¼ cup (60 ml) honey
• 1 tbsp (15 ml) sesame oil
• 1 tbsp (15 ml) rice vinegar
• 4 cloves garlic, finely grated 
• 2 tbsp (30 ml) ginger, finely grated
• 1 tbsp (15 ml) gochujang

Thighs:

• 8 bone-in, skin-on chicken thighs
  • Tip: bone-in protein adds a juicier punch
• 1 tbsp (15 ml) sesame seeds, toasted
• 2 green onions, thinly sliced
• 4 shallots, diced
• ½ tbsp (7.5 ml) cooking oil

Directions:

Marinade: 

1. Place a small sauce pot on low heat and add the sesame oil, ginger and garlic. Cook for 1 minute, stirring frequently, until fragrant.
2. Remove pan from the heat and whisk in remaining marinade ingredients. Return to heat and bring to a boil.  
3. Remove from the heat and let cool to room temperature, about 20 minutes.
4. In a baking dish, add the chicken thighs and cover with the marinade, making sure to evenly coat the chicken. Save a little bit of marinade to use when grilling. Cover and refrigerate for 90 minutes.

Cooking:  

1. Preheat barbecue to 400°F (200°C).
2. Remove chicken from the marinade and add salt to the thighs on both sides. Let chicken come back to room temperature before grilling.
3. While the chicken rests, bring a small pan up to medium-high heat, add the cooking oil and diced shallots. Sauté until crispy, about 5 minutes. Remove shallots from pan and set aside on a paper towel to keep them crisp.
4. Turn off half the grill and place the chicken skin-side-up for 15 minutes. Brush chicken with reserved marinade and flip thighs skin-side-down. Cook until the chicken’s internal temperature reaches 165°F (74°C).
5. Place chicken on a platter and top with green onions, sesame seeds and crispy shallots.

Tip: Consider chicken that was raised without antibiotics or protein that helps support sustainable farming, like the options at Maple Leaf Foods. You can learn more about protein options at mapleleaf.ca.