Black Garlic Korean Style BBQ Chicken Skewers

Recipe of Homemade Black Garlic Korean Style BBQ Chicken Skewers

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The variety of servings that can be served to make Black Garlic Korean Style BBQ Chicken Skewers is 4 servings. So make certain this portion is sufficient to serve for yourself and the one that you love household.

Oh sure, simply so as to add, the time wanted to prepare dinner Black Garlic Korean Style BBQ Chicken Skewers is estimated to be around 15 minutes (plus marinade time).

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Classic Sweet and spicy bbq glaze with a hit of Smokey black garlic 🧄
#bbq #chicken #easyrecipe #kebabs

Elements and spices that should be Make ready to make Black Garlic Korean Style BBQ Chicken Skewers:

1. 4 large metal (or bamboo) skewers
2. Chicken thighs – 8 bone out, skin off, then sliced into pieces (big enough to fit on two skewers – but thin enough to cook fairly quickly)
3. 4 tablespoons buttermilk
4. 1 little veg oil for brushing
5. BBQ Glaze + dip
6. 2 tablespoons soy sauce
7. 1 tablespoon sesame oil
8. 1 cm piece ginger – grated
9. 1 garlic clove – grated
10. 1 teaspoon black garlic paste
11. Dash rice vinegar (or white wine vinegar)
12. 2 tablespoons ketchup
13. 1 tablespoon sriracha sauce
14. Pinch gochugaru (optional)
15. 2 tablespoons honey
16. 2 tablespoons lime juice
17. Garnish
18. 2 teaspoons sesame seeds
19. 2 teaspoons finely sliced chives
20. Squeeze fresh lime juice

Steps to make to make Black Garlic Korean Style BBQ Chicken Skewers

1. Add the chopped chicken thighs to the buttermilk and coat thoroughly. Leave in the fridge preferably overnight or at least 3 hours.
2. Add the sauce ingredients together in a bowl and mix together – set the bowl aside. (Take out approximately 5 tablespoons and also set aside in a separate bowl for dipping the cooked chicken.)
3. Thread the buttermilk marinated chicken on to two skewers so it won’t rotate when you flip it.
4. Brush with a little oil, then cook the plain skewers 6-8 minutes per side on the bbq (we always use a @barbequick) or under the grill til almost cooked through.
5. Now start to brush on the sauce coating each side & turning frequently, so as not to burn. (You will want a little char though)
6. Once cooked through, remove from the skewers & add the garnish. Use the 5 tablespoons of sauce kept to one side for dipping

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