Eosinophilic Esophagitis Friendly Sheet Pan Korean BBQ Chicken
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup gochujang
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp toasted sesame oil
- 2 tbsp honey
- 1 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground black pepper
For the chicken
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 1 tsp kosher salt
- 6 scallions, cut into 2-inch pieces
- 1 tbsp neutral oil (such as canola or avocado oil)
For serving
- 1 tbsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
In a medium mixing bowl, whisk together the gochujang, soy sauce, toasted sesame oil, honey, rice vinegar, garlic, ginger, and black pepper until smooth and fully combined.
- 2
Pat the chicken thighs and drumsticks dry with paper towels and season all over with the kosher salt. Transfer about 3 tablespoons of the marinade to a small bowl and set aside — this reserved portion will be used for glazing after cooking. Add the chicken to the remaining marinade and turn to coat thoroughly. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.
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