Korean BBQ Grilled Chicken Skewers with an asian cucumber salad, green beans, and jasmine brown rice

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken breast is leaner, while pork can be more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness, while white sugar is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats, while canola is budget-friendly.

Cut skinless and boneless chicken thighs into strips and skewer them.

Season the chicken with SPG.

Brush the chicken with the BBQ sauce before grilling.

Prepare the BBQ sauce by mixing low sodium soy sauce, brown sugar, rice vinegar, toasted sesame oil, sriracha sauce, minced garlic, cold water, and corn starch to thicken.

Garnish the skewers with toasted sesame seeds and green onion after grilling.

Toast the brown jasmine rice in butter with salt before adding equal parts white wine and chicken stock for cooking.

Cooking Techniques

Spice Level:

Allergens