Kalbi Thigh Recipe

In a medium bowl, combine soy sauce, brown sugar, mirin, rice wine (or sake), and sesame oil. Whisk until the sugar dissolves and the mixture is glossy.

Add minced garlic, grated ginger, and grated Asian pear to the bowl. Stir to incorporate; the pear helps tenderize and adds sweetness.

Add the sliced green onions, toasted sesame seeds, and black pepper. Mix well and taste; it should be savory-sweet and aromatic. Adjust sweetness or salt if needed.

Trim any excessive fat from the chicken thighs and, if very thick, butterfly or lightly score the underside (don’t cut all the way through) so marinade can penetrate. Pat thighs dry with paper towels.

Season and Marinate

Lightly season both sides of the thighs with the kosher salt (it will be balanced by the soy in the marinade). Place the thighs in a shallow baking dish or a large zip-top bag in a single layer and pour the marinade over them, ensuring each piece is coated. Press out excess air and seal if using a bag.

Refrigerate and marinate for at least 4 hours, ideally overnight (8–12 hours) for best flavor and tenderness. If short on time, marinate at room temperature for 30–60 minutes but not longer than 2 hours at room temp.

Bring to room temperature

About 30 minutes before cooking, remove the thighs from the refrigerator to come closer to room temperature. Reserve the marinade left in the dish/bag.

Preheat a grill, grill pan, or broiler: For an outdoor gas grill, bring to medium-high (about 400–450°F / 200–230°C). If using an indoor grill pan, preheat over medium-high heat and lightly oil the grates/pan.

Optional: Reduce reserved marinade

Pour the reserved marinade into a small saucepan and bring to a boil, then lower to a simmer and cook 3–5 minutes until slightly thickened and safe to brush on (this ensures raw juices aren’t used directly). Set aside.

Brush the grill/grill pan lightly with oil. Place thighs skin-side down and grill for 5–7 minutes without moving to get good char and render fat. Flip and grill for another 5–7 minutes, basting once with the reduced marinade if using. Cook until internal temperature reaches 165°F (74°C) with an instant-read thermometer placed into the thickest part, not touching bone; total cooking time will vary by size (typically 12–18 minutes).

If using broiler: arrange thighs skin-side up on a foil-lined sheet pan fitted with a rack. Broil 6–8 inches from heat for 6–8 minutes until the skin browns, then flip and broil another 6–8 minutes until cooked through (watch closely to avoid burning).

Once cooked, transfer thighs to a clean platter and let rest 5 minutes to allow juices to redistribute.

Garnish with thinly sliced green onion and extra toasted sesame seeds. Serve with lime or lemon wedges on the side to squeeze over if desired.