The same sauce does it all in this recipe! It's the marinade, glaze, dipping sauce and finishing sauce for the asparagus. It’s simple, saucy, and perfect for an easy weeknight dinner!
Make the Korean BBQ Sauce:
2 In a small saucepan, combine all the sauce ingredients.
3 Cook over medium heat, stirring occasionally, until it begins to simmer and the sugar is fully dissolved.
4 Remove from heat and set aside to cool slightly.
Marinate the Chicken:
6 Reserve 1 cup of the sauce for basting and finishing.
7 Pour the remaining sauce over the chicken thighs, ensuring they are well-coated.
8 Cover and refrigerate for 30 minutes to marinate.
Prepare the Asparagus:
10 Place the asparagus on a plate, drizzle with sesame oil, and sprinkle with salt. Toss to coat and set aside.
Grill the Chicken:
12 Preheat the grill to 400–450°F.
13 Pour 1/3 cup of the reserved sauce into a separate container for brushing the chicken on the grill (this keeps it uncontaminated for brushing).
14 Place the marinated chicken on the grill and cook for 5–6 minutes. Flip, brush with brushing sauce, and grill for another 5–6 minutes.
15 Flip once more, brush with more sauce, and cook for an additional 1–2 minutes until the glaze is caramelized and the chicken is fully cooked.
Grill the Asparagus:
17 When the chicken is almost done, add the asparagus to the grill. Cook for 2–3 minutes, or until bright green and slightly charred.
Finish and Serve:
19 Drizzle the grilled asparagus with 3 tablespoons of the reserved sauce and toss to coat.
20 Brush the chicken with the remaining sauce for an extra sticky glaze.Serve warm with any leftover sauce for dipping.
