You are here: Home » Recipes » Korean BBQ Chicken Korean BBQ Chicken Yield servings PrintEmail Ingredients Asian Glazed Chicken:8 -- chicken thighs with skin1/4 cup coriander1 teaspoon chinese 5 spice powder1/4 cup cider vinegar -- kosher salt3 tablespoons Asian fish sauce1/2 cup mango chutney1/4 cup Worcestershire sauce1/4 cup plus 2 tablespoons fresh lemon juice1 tablespoon honey1 teaspoon crushed red pepper1/2 cup packed cilantro leaves1/2 cup mayonnaise2 tablespoons freshly squeezed lime juice1 tablespoon waterAsian Slaw:2 cups red cabbage1 cup shredded carrotts3 cups green cabbage1/4 cup Olive Oil2 tablespoons Dark Seseme Oil1 tablespoon Fresh minced Ginger2 cloves garlic minced1 teaspoon salt1 tablespoon Mirin3 tablespoons Rice Wine Vinegar1/2 cup chopped dry roasted peanuts1/2 cup chopped cilantro1/2 cup green onions chopped2 tablespoons Lime juice -- Lime wedges for garnish Instructions Glazed Asian Chicken Instructions: Preheat the oven to 350 degrees. Combine the coriander and 5 spice power and 1 TBSP kosher salt in a bowl, rub the chicken thighs with the dry rub making sure to get under the skin as well. Let rest for 10 minutes with the rub on. Meanwhile, prepare a large rimmed baking sheet by lining it with foil. Add the cider vinegar and 2 tablespoons of the fish sauce to the baking sheet add the chicken to the baking sheet and cover loosley with foil making a tent. Bake at 350 degrees for 30-35 minutes. While the chicken is baking, in a blender combine the mango chutney, Worcestershire sauce, lemon juice, honey, crushed red pepper and the remaining 1 tablespoon of fish sauce and puree until smooth. Transfer the glaze to a bowl. Rinse out the blender. Add the cilantro leaves, mayonnaise, lime juice and water and puree the cilantro sauce until smooth. Season the cilantro sauce with salt and transfer to a serving bowl. Remove the chicken from the oven. Preheat the broiler and position a rack 8 inches from the heat source. Pour off any liquid on the baking sheet. Brush half of the chutney glaze on the chicken and broil for about 4 minutes, until they are sizzling and browned. Serve over the asian slaw with chopped cilantro. Asian Slaw Instructions: Combine the cabbages and carrotts in a bowl. Mix all of the ingredients except the oils, and add in slowly wisking together. Pour over the vegetables and toss to combine, and then add in the chopped cilantro, peanuts, and onions just before you are ready to serve, garnish with lime wedges.