Description
Tender boneless chicken thighs glazed with a homemade sweet-savory sauce, featuring soy, pear, garlic, and chili for a smoky, sticky balance. Perfect for grilling and mirroring street-style Korean BBQ, with crispy edges and adjustable heat levels.
Ingredients
2 lbs (900g) boneless skinless chicken thighs (4–5 ounces each)
1 cup low-sodium soy sauce
1/2 cup pear puree (or canned pear nectar)
4 cloves garlic (grated or powder)
1 tsp kosher salt
1 tbsp chili flakes
2 tbsp brown sugar (or monk fruit for low sugar)
Instructions
Prepare 4-5 ounce chicken thighs per serving
In a bowl, mix soy sauce, pear puree, garlic, salt, chili flakes, and brown sugar for the glaze
Marinate chicken in half the glaze for 15 minutes (optional for deeper flavor)
Preheat grill to medium-high heat (375°F-400°F)
Cook chicken for 5-7 minutes per side until browned and opaque
Brush on remaining glaze during last 2-3 minutes of grilling
Rest for 5 minutes before slicing
Notes
Kosher salt amount may need adjustment based on soy sauce salinity
For gluten-free: substitute soy sauce with tamari
Canned pear nectar simplifies preparation
Chicken can be pan-seared or used in a gas oven set to broil
Freeze leftover glaze for up to 3 months
Serves 4, but scales easily for larger groups
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 chicken thigh (4 oz raw)
- Calories: 320
- Sugar: 10g
- Sodium: 2800mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 110mg